01 September 2010

Mushi Nasu to Konbu


This is steamed aubergine with salted Kelp and marinated with sesame oil and tiny bit of vinegar.  First to remove the skin of the aubergine and steam in high heat.  Once the aubergine is cooked, tear off in small portions by hand and put some "shio konbu", vinegar and sesame oil and let them marinate.

「蒸しなすの塩昆布和え」は簡単にできて、とても美味しいちょっとした一皿。先ず茄子の皮をピーラーで剥く。そのなすを簡易蒸し器で強火で蒸す。冷めない内に食べ易い大きさに手で裂いて塩昆布をまぶす。黒酢とごま油を少したらしてしばらく置く。やはり「焼き茄子」の方が香ばしくて断然に美味しいと思うが、焼くのより蒸す方がかなり時間は短縮できる。

No comments:

Post a Comment

Note: only a member of this blog may post a comment.