Sustainable Day of the Ox
Speaking of the day of the Ox, eel.The topic of the eel restaurant's great success is almost always taken up in the news, etc., on the day of the Ox, which is once a year.Eel, which is nutritious and has stamina, is a perfect ingredient for preventing heat fatigue.Having eels on the day of the Ox is a traditional Japanese food culture, but in recent years eels are on the verge of extinction.
On the other hand, seasonal ingredients are said to have nutrients that match the season.It makes sense to get seasonal foods during the season.Summer vegetables are also one of the ingredients that survive the hot summer."Eggplant", which is a representative of summer vegetables, is made into eel kabayaki style! How about on "Sustainable Day of the Ox"?
- 2 organic eggplants (long eggplant)
- 3 tablespoons of organic soy sauce
- 3 tablespoons of book mirin
- 1.5 tablespoons of sugar beet sugar
- 1 tablespoon liquor
- Appropriate amount of oil
- Appropriate amount of rice (2 sets)
- Appropriate amount of organic perilla
- Organic roasted white sesame
- Appropriate amount of Japanese pepper
How to make
1. Make a hole in the eggplant skin with a bamboo skewer and make a grilled eggplant. (Grill)
2. Peel the skin while it is hot, and cut it into 3-4 pieces vertically without cutting off the calyx.Put an appropriate amount of oil in a frying pan and bake both sides of the eggplant.
3. Boil sake and mirin, remove alcohol, and add sugar and soy sauce to make sauce.Add the roasted eggplant and simmer while entwining the sauce.
4. Sprinkle an appropriate amount of sesame seeds on the rice in a bowl and put the perilla on it.Place the eggplant and sprinkle an appropriate amount of sauce. (It will be easier to eat if you cut it into XNUMX-XNUMX cm pieces and then serve it.) Sprinkle with Japanese pepper and treat with tree buds, trefoil, chopped perilla, etc.