"Kabuto eggplant simmering ankake" recipe!
A recipe for "Turnip and eggplant simmering ankake" that is recommended when the turnip is in season. It is a dish that warms your body and mind.
| Material ( For 3 people ) | |
|---|---|
| stocks | 5 pieces |
| eggplant | 3 |
| Minced pork lean meat | 100g (3.53oz) |
| soy sauce | 1 tablespoon |
| It's granules | 1 tsp |
| Ginger tube | About 1 cm |
| water | 300ml (10.14us fl oz) |
| potato starch | 1 tablespoon |
Introducing the recipe of "Turnip and eggplant simmering ankake" recommended when the turnip is in season. A dish that warms your body and soul.
Kabuto eggplant simmering ankake
material
5 turnips 3 eggplants Minced pork 100g (3.53oz)1 tablespoon of salty sauce
Granule soup stock 1 teaspoon
Ginger tube about 1 cm
300 ml of water
1 tablespoon of potato starch
How to make
1. Cut off the stem of the turnip, peel it, and cut it into bite-sized pieces. Cut the leaves into 3 cm wide pieces. Eggplant cuts off the calyx and cuts into bite-sized pieces.
2. Put minced pork and ginger in a frying pan and fry over medium heat.
3. When the pork is cooked for about 70%, add turnips (leave the leaves) and eggplant and fry.
4. When the pork is cooked, add water, salty soy sauce, and granule soup stock and simmer over medium heat.
5. Add turnip leaves when the water is about 1/3. Add the potato starch dissolved in water (2 tbsp) and mix, and when it thickens, it is complete.
What is the taste of the simmering ankake of the helmet and eggplant?
A helmet that crumbles when chewed, a trolley and a soft eggplant. In both cases, the taste of the ingredients is light, so you can feel the richness and sweetness of the meat and the taste of the soup stock. Turnip leaves and ginger flavor accentuate the crispy texture that was added at the end.
It is also a nice point that it is hard to cool down over time because it is moderately thickened. It's delicious even if you put it on rice and donburi.
