【とろっとろ食感が最高・・！】なすの甘辛照り焼きを作りました＾＾

Cut the eggplants in half lengthwise and make diagonal cuts in the flesh. Shred the perilla leaves.

Heat a frying pan and add salad oil. Place the eggplants skin side down and cook both sides for about 5 minutes over low to medium heat.

Wipe off excess oil from the frying pan, then add the prepared sauce mixture (A) and simmer over low to medium heat, coating the eggplants.

Serve on a plate, add the egg yolk on top, garnish with shredded perilla leaves, and sprinkle with shichimi.

Equipment Needed

Spice Level:

Dietary