August Weekend Dish: Simmered Eggplant with Yuzu Sake Sauce

Summer is in full swing.

We've been having hot days and days.

I hope everyone is doing well and enjoying delicious drinks!

 

So this month, in order to refresh and soothe the fatigue of summer,

We'd like to introduce "Simmered Eggplant with Yuzu Sake Sauce," using eggplant, a quintessential summer vegetable!

<Ingredients> Eggplant: 3 / Shiso leaves: 2 / Salad oil: a little
<Combined seasoning>
Dashi stock (bonito stock): 100cc / Soy sauce: 1 tablespoon / Mirin: 1 tablespoon
<Yuzu liqueur sauce>
Yuzu liqueur: 50cc / Lemon juice: from 1/2 lemon / Cornstarch dissolved in water: appropriate amount

 

<How to make>
① Cut the eggplant into four pieces by making incisions on the surface, then soak it in water to remove the bitterness.

 

② Heat oil in a frying pan, arrange the ingredients from ①, and cover with a lid. Once both sides are browned, add the combined seasonings, cover, and steam-fry.

 

③ Put the yuzu liqueur and lemon juice into a pot and bring to a boil, then thicken with cornstarch dissolved in water.

 

④ Place shiso leaves in a bowl, add ②, and pour ③ over it.

 

And that's it! It's easy, isn't it?

The alcoholic beverage to pair with it is "Yoshinogawa Yuzu Sake," which is also used in the sauce.

The refreshing aroma and crisp acidity of yuzu will soothe your summer fatigue.

It's best served chilled, straight, or on the rocks!

 

It's the Obon season, a time when families and relatives gather together.

Enjoy some delicious drinks with your friends!

 

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

Smile Stadium's "Weekend Dish"Be sure to check it out in this section!