【焼いて漬けるだけ】これがマジ驚くほどウマすぎて無限に食べられてしまう『超やべぇやみつき大葉茄子』ご飯泥棒／麻薬茄子／低糖質／作り置き／野菜漬け／おつまみ／無限そうめん／夏野菜／痩せる食事／大食い

【焼いて漬けるだけ】これがマジ驚くほどウマすぎて無限に食べられてしまう『超やべぇやみつき大葉茄子』ご飯泥棒／麻薬茄子／低糖質／作り置き／野菜漬け／おつまみ／無限そうめん／夏野菜／痩せる食事／大食い

Hello everyone! Today I’m going to show you ‘Amazing Yummy Addictive Eggplant & Shiso’, using eggplant in season and Shiso. Today’s recipe is easy enough to pan fry then to soak in the sauce. To prepare the eggplant, I’ll eliminate the step of salt and soaking in the water, since I’m going to pan fry them. So that we can consume the nutrients such as polyphenol. When pan-frying, there’s no need to salt and soak in the water. Also I’ll show you how to keep the eggplants purple as they are. Let’s start making the special sauce. Before that, please rinse the eggplants and shiso well. Trim the stem parts of shiso, and drain them well. For the sauce, add 1 teaspoon of grated garlic. Add the same amount of (1teaspoon) grated ginger. Add 1 tablespoon of sesame seed oil. Turn on the heat and cook them lightly until it gets fragrant. If you are worried, cook slowly with low heat. You don’t want to burn it. Fresh ginger and garlic are fine, of course. This is good. When it’s fragrant, turn off the heat. Add 100 cc of sake (Seishu), and 50 cc of mirin. Total of 150 cc. Turn on the heat again just to evaporate alcohol. Thank you for the positive feedback to our Amazingly Yummy Half Cucumber Pickles. Today I’m dealing with eggplants, which have less water content than cucumbers. So the sauce I’m making today is thinner than usual. Different seasonings are used too so please check this out. It’ll be delicious! This sauce is created especially for eggplants and shiso. When the alcohol has evaporated well, it’s time to season it. First, add 2 tablespoons of noodle soup base. This is 3-4 times concentrated. Please adjust the amount according to your soup base in hand. Add 2 tablespoons of soy sauce. Add 2 teaspoons of Dou ban jiang. For a milder taste, substitute red or regular miso, or Gochujang. It’ll be subtly spicy.. Dou ban jiang has various ingredients so it’ll have a depth in flavor. Add 2 teaspoons of sugar. Today’s hidden ingredient, rather than a key ingredient, is this. We don’t often use this in the video, but it’s Nam Pla. Nam Pla is a fish sauce that has a unique flavor. When they serve this in restaurants, it has a unique flavor. But this one of Youki brand doesn’t have a strong flavor. If you have had Nam Pla before and you didn’t like it, please try this one. If you are a fan of Nam Pla, please use the one you have. Add 1 tablespoon of Nam Pla. This adds such a depth to the flavor. It’s generally used in Thai cuisines, people from Thailand must love it. 1 tablespoon of Nam Pla has added. To omit Nam Pla, add 1 more tablespoon of soy sauce. Turn the heat on. Continue to cook the sauce while dissolving Dou ban jiang well. Before I forget, add 1 piece of red hot pepper. This will enhance the flavor of the sauce. You can also use the flake type. A whole piece type makes it less hot. To enhance the spiciness, adding Korean hot pepper powder is an option, which also adds color. For the family with small children, do this individually when served. You can finish up with hot pepper oil too. When it is brought to boil, check the taste. You can add some water to thin it, or add more miso or soy sauce as you like. Add 1 tablespoon of sesame seed oil to finish up. I also used sesame seed oil in the beginning, but heating lessens the flavor of it. That’s why I add it in the end one more time. Add generous amount of roasted sesame seeds. Add as much as you like. I like it plenty! The special sauce is ready! Let’s cool it off a little. Today’s dish is about to soak, but in fact it can be served immediately. No need to be soaked for hours. Let’s prepare the eggplants now. First, trim the top off. Slice thinly lengthwise. There’s no rule for thickness, but you can cut it into 5-6 slices. Like this? These are good. I’ll continue to cut the rest. Once they are cut, let’s talk about the method so that they won’t discolor. First, remove the excess water with towel paper. Coat the surface of eggplants with rice oil. It helps not to absorb too much oil, not to oxidise, and prevent discoloration. You can also use regular oil. I know it’s extra step, but use a brush to coat the surface with oil like this. Using rice oil makes it lighter. This prevents discoloration. Without this it absorb so much oil like a sponge. So please do this. It’ll be lighter. This does make difference to the eggplants hours later. If you don’t mind, you can skip this part. If you don’t care too much for calories and discoloration, just cook them with sesame seed oil I’m using rice oil because it helps not to absorb too much oil. Rice oil does that, so I’m doing this for health reason. But it’s up to you. Just cook and eat with some salt is also delicious. Today’s sauce is so special that you can eat ‘Infinite Somen’ with it. Please try! Nam Pla makes a huge difference. It’s yummy! I’m not a big fan of Nam Pla myself, but I love the brand I used today. It is sort of ‘Japanese friendly’. Natto isn’t always welcomed to foreigh people, I think that’s the same thing. Nam Pla I used today doesn’t have a strong flavor, If you didn’t like it before, please try again. I’m getting hungry.. It’s really good! I’m using lots of big eggplants but they’ll gone in minutes. They keep but not in my house. It’s That addictive. If I cook this amount of eggplants normally, way too much oil will be consumed. Simple deep frying maybe an option, but it’s too hot to cook it in summer. That’s why I’m trying pan frying with minimum oil. Coating them is done. Let’s cook them Now I’m pan-frying them. It’s super easy from this point on. Placing them in the pan until they get nicely browned. You can go with high heat, but you can go with medium heat also. As they are browned, soak in the sauce one by one. Shiso will also be layered so get them ready. Oh, it’s perfect! They are ready to dive into the sauce. Place them in the sauce like this. They’re ready to eat now, although the name has ‘soak’ in it. You can serve immediately. Add shiso in layer, like this. Add more slices in the pan. Looks perfect! Well done! Soak them in layers. Like this, eggplants and shiso were layered in order. For upper layers, pour the sauce over with a spoon. Like this way, then they will be fine. This completes, ‘Amazing Addictive Eggplant & Shiso.’ Let’s do the tasting! Let’s eat! First, Kanpai! Beer is absolutely necessary. Yes! Top with Japanese leek, black pepper, hot pepper oil etc as you like. Can I eat some rice? Sure thing! I can wrap with this.. Look at you! You have such a talent of making ‘yummy’ face. I love the shiso! Let me try.. So yummy! Leek.. Too good! For those who avoids carb, wrap the leek with it. Perfect appetizer! Eggplants absorbed so much umami! It’s such a rice accelerator. Seriously it’s so good.. Today it’s served with rice and tofu, but somen will go well too. Because of this sauce, this is ‘Infinite’ eat. It’ll be gone in a minute. It’s supposed to keep for 3-4 days, but it never lasts that far in my house. Not really need to soak. It’s ready to serve immediately. Yes, yummy immediately! Marinade and cold is also delicious! Eating the half of it following day is a good idea. Really, it’s a ‘rice thief’. I’m doing hot pepper oil now.. Me too.. Yummy! If you like it hot, please try! Great! What a match! Perfect match! More than I expected. My last bite.. I’m going to devour.. Me too. Today’s dish was just soak in the special sauce & Pan fry, ‘Amazing Yummy Addictive Eggplant & Shiso’. Eggplants absorbed various flavors include Nam Pla. The moment you bite in, the juice runs in your mouth. It’s such a rice thief. Shiso is so refreshing too. It’s a rice accelerator. As I explained earlier, eggplants aren’t oily at all. I can eat this infinitely. You can also do without rice too. Suitable for those on low-carb diet. Try wrapping lots of leek with it. Fresh Mizuna will work too I’m sure! Please try and mix and match with various ingredients. That’s it for today. It was so delicious. Gochisousama deshita. Thank you for watching. See you next time, bye!

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I want to deliver delicious Japanese-food recipes to the world

【材料】（保存期間：3～4日）
●茄子：6本
●大葉：30枚
●めんつゆ（3～4倍濃縮）：大さじ2
●醤油：大さじ2
●ナンプラー（魚醤）：大さじ1
●お酒：100ml
●みりん：50ml
●胡麻油：大さじ2
●豆板醤：小さじ2（コチュジャンでもOK）
●炒りごま：お好み量
●おろしにんにく：小さじ1
●おろし生姜：小さじ1
●砂糖：小さじ2（ラカントにするとさらに糖質抑えられます）
●唐辛子：1本
●米油（茄子に塗る用）
●お好みで韓国唐辛子粉、ラー油、ブラックペッパー、万能ネギ
※辛いのが苦手な方は豆板醤を普通の味噌にしてもOK
※ナンプラーが苦手な方は醤油に変更してもOK
※最後に必ず味見をして味の濃さは決めてあげてね
——————————————————-
茄子の美味しい時期になりましたねぇ～
本日はそんな茄子を超美味しく食べれるレシピ！
『超やべぇやみつき大葉茄子』を作りました。
こんな美味しい茄子料理は食べた事がない…と何度も言われ
これを食べた人全員が虜になってる自慢のレシピです♪
トロトロの茄子から魚醤と和風出汁の旨味が溢れだし…重ねた大葉がさっぱりさせてくれて
この何個でも食べられる後引くやみつき感…マジ超やべぇです🤤
ちょっとしたひと手間で茄子も美味しそうに見えるので
目でも美味しさを楽しめる料理になってます。
作り方は焼いて特製だれに漬けるだけ♪
とっても簡単なので是非是非作ってみて下さい。
一度食べたら茄子を買い占めたくなる旨さですよｗ

【Ingredients】 (Preservation period: 3 to 4 days)
● Eggplants: 6
● Shiso leaves: 30
● Noodle soup base (3 to 4 times concentrated): 2 tablespoons
● Soy sauce: 2 tablespoons
● Nam Pla 1 tablespoon
● Sake: 100ml
● Mirin (sweet cooking rice wine): 50ml
● Sesame oil: 2 tablespoons
● Dou ban jiang (gochujang is also fine): 2 teaspoons
● Roasted sesame seeds: as desired
● Grated garlic: 1 teaspoon
● Grated ginger: 1 teaspoon
● Sugar: 2 teaspoons (you can use LACANTS for even less sugar)
● Chili pepper: 1
● Rice oil (for coating the eggplant)
● Korean chili powder, chili oil, black pepper, green onion, etc. to taste
※ If you don’t like spicy food, you can use regular miso instead of
soybean paste.
※ If you don’t like fish sauce, you can use soy sauce instead.
※ Be sure to taste it at the end to determine the intensity of the flavor.
——————————————————-
It’s the time of year when eggplants are delicious~
Today I’m going to share with you a recipe that makes eggplant super delicious! It’s called “Amazing yummy Addictive Eggplant & Shiso”
I’ve been told many times that I’ve never had such a delicious eggplant dish, and I’m proud to say that everyone who’s tried it has been captivated by it ♪
The flavor of the Nam Pla and Japanese soup stock overflows from the tender eggplant, and the layered shiso leaves refresh it, giving it an addictive feel that makes you want to eat as many as you can.
It’s a dish that you can enjoy with your eyes as well, because with
just a little effort, the eggplant looks delicious.
All you have to do is grill it and dip it in the special sauce ♪
It is very easy to make, so please try it.
Once you try it, you’ll want to buy all the eggplants you can find! lol

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