شهریارMir🪐x
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Sunday 27 September 2026 11:28:17 GMT
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![【鶏むね肉と茄子の南蛮漬け】 いつもは魚で南蛮漬けを作るのですが、今回はお肉でやってみました！ 甘酢のタレは、しんなりした野菜を食べたければ温かいうちに。 しゃきしゃきとした食感で食べたければ、タレの粗熱が取れてから入れてください また、茄子のちょうどいい揚げ具合は、箸を刺してみて、スッと刺されば引き上げ時です！ [Chicken Breast and Eggplant Nanban-zuke] I usually make *Nanban-zuke* (marinated fried dish) with fish, but this time I decided to try it with meat! If you prefer the vegetables to be tender and soft, add them to the sweet-and-sour sauce while it is still warm. If you prefer a crisp texture, wait until the sauce has cooled down before adding them. As for the eggplant, the perfect frying point is when you can easily pierce it with a chopstick—that’s the time to take it out! 【レシピ】 鶏むね肉 黄パプリカ 1/4個 赤パプリカ 1/4個 ピーマン 1/2個 茄子 1本 昆布 1枚 水 600ml 鰹節 20g ☆南蛮のタレ☆ 和風だし 100ml 酢 50ml ザラメ糖 大さじ２ みりん 大さじ２ 料理酒 大さじ２ 薄口醤油 大さじ２ [Recipe] Chicken breast Yellow bell pepper (1/4) Red bell pepper (1/4) Green bell pepper (1/2) Eggplant (1) Kombu (dried kelp) (1 sheet) Water (600ml) Bonito flakes (20g) ☆Nanban Sauce☆ Japanese dashi stock (100ml) Vinegar (50ml) Coarse sugar (Zarame) (2 tbsp) Mirin (2 tbsp) Cooking sake (2 tbsp) Light soy sauce (2 tbsp) #料理 #cooking #food #みたもっちゃんねる](/video/cover/7676841853966191879.webp)
