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Eggplant In Nanban-vinegar With Shiso Leaves Recipe

Eggplant in Nanban-Vinegar with Shiso Leaves Recipe
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Serving : 4
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Prepare the ingredients before making Eggplant in Nanban-Vinegar with Shiso Leaves in your home. Then, follow these steps below to serve Eggplant in Nanban-Vinegar with Shiso Leaves for your family or friends.

Ingredients: Eggplant in Nanban-Vinegar with Shiso Leaves

  • 6 Eggplant (slim Japanese type)
  • 1 1/2 tbsp Sesame oil
  • 1 dash Salt
  • 133 ml ◆Water
  • 66 ml ◆Rice Vinegar
  • 66 ml ◆Soy sauce
  • 66 ml ◆Sugar
  • 3 tbsp ◆Mirin
  • 1 to 2 ◆Red chili pepper (sliced)
  • 2 leaves Shiso leaves

How to Make Eggplant in Nanban-Vinegar with Shiso Leaves

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Eggplant in Nanban-Vinegar with Shiso Leaves in your home by yourself.

    Step 1
  • To make the nanban-vinegar: quickly boil the ◆ ingredients and cool.
  • Step 2
  • Cut the eggplant in half lengthwise. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette. Soak in water and remove any scum.
  • Step 3
  • Drain and coat well with sesame oil and salt.
  • Step 4
  • Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender. Drain well.
  • Step 5
  • While hot, marinate in the nanban-vinegar and refrigerate. Allow some time for the marinate to penetrate. Serve with shredded shiso leaves.
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