Simmered Konnyaku and eggplant (nibitashi): こんにゃくと茄子の煮びたし

Name: Simmered Konnyaku and eggplant (nibitashi): こんにゃくと茄子の煮びたし
Cuisine: 日本語
Ingredients: big eggplant 1; konnnyaku 1; green onion; ginger; green pepper 1; sesame oil 1/2 tablespoon; sake 3 tablespoon; dashi soup 200 ml; soy sauce 2 tablespoons; oyster sauce 1/2 teaspoon

Concouver - a toy pig @concouver

Recipe from ID: 18608205, translated and modified for cooking in India.

Simmered Konnyaku and eggplant (nibitashi): こんにゃくと茄子の煮びたし

Concouver - a toy pig @concouver

Recipe from ID: 18608205, translated and modified for cooking in India.

保存済み

レシピを保存

印刷

材料

big eggplant 1
konnnyaku 1
green onion
ginger
green pepper 1
sesame oil 1/2 tablespoon
sake 3 tablespoon
dashi soup 200 ml
soy sauce 2 tablespoons
oyster sauce 1/2 teaspoon

保存済み

レシピを保存

作り方

1

Cut ingredients like the original recipe. Make shallow grid cut into egg plants and konnyaku.
2

Heat sesame oil in a pan and fry ginger, green onion, eggplant, and green pepper with low heat. (add sesame oil if needed.)
3

Add konnyaku and fry more.
4

When everything is coated with oil and half cooked, add sake, dashi soup, soy sauce, and oyster sauce.
5

Simmer for 10-15 min and done.