嫩茄子裹上薄切五花肉，煎至酥脆，再淋上濃郁的甜鹹醬汁——這道菜令人欲罷不能！事先將茄子浸泡在鹽水中有助於快速軟化，使其與豬肉完美融合。
美味的醬汁將豬肉和茄子完美包裹，使這道菜成為白米飯的絕佳搭配。可加入紫蘇葉或烤芝麻作為點綴，增添香氣與色彩。儘管只需幾種簡單的食材和步驟，卻是一道令人滿足且令人印象深刻的主菜。非常適合便當或晚餐。
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烹飪時間
10 分鐘
評分
分享
Artist
coto
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 7 oz 薄切五花肉
- 2 日本茄子
- A1 tbsp. 醬油
- A1 tbsp. 味醂
- A1 tbsp. 清酒（或不甜白葡萄酒）
- A1/2 tbsp. 糖
- 紫蘇葉，切細絲 (可選配料)
- 烤芝麻 (可選配料)
步驟
- 1
Trim off the stems of the eggplants and cut each into 4–6 long wedges. Soak them in a saltwater solution (1 cup water + 1 tsp. salt) for a few minutes to remove any bitterness and help them soften. Using a plastic bag helps keep them fully submerged.
- 2
用紙巾將茄子條擦乾。用一片五花肉將每塊茄子捲起來，放入冷鍋中。開中火，煎3–4分鐘。
- 3
烹飪時，將醬汁材料A（醬油、味醂、清酒、糖）混合。當豬肉底部變褐色後，翻轉茄子捲，將醬汁加入鍋中，蓋上蓋子，蒸4分鐘。
- 4
揭開蓋子，小火慢燉至醬汁略微濃稠並裹住豬肉。
- 5
趁熱上桌，如喜歡可撒上紫蘇葉和/或芝麻。
食譜ID
40
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.