日本茄子皮薄嫩滑，味道细腻。这道经典菜肴以油炸茄子浸泡在甜咸的出汁酱油汤中为特色。它是日本最受欢迎的配菜之一，尤其在炎热的夏季冷食时深受喜爱。
Artist
Zono
个人资料
食材
份量 4
原始食谱（1倍）可制作 4 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 4 茄子
- A1 1/4 cup 高汤 (1又1/4杯)
- A1 2/3 tbsp 酱油
- A1 tbsp 糖
- A1 tbsp. sake 清酒
- A1 tsp 磨碎的姜
- for frying 油
- as needed 紫苏叶或葱
步骤
- 1
切去茎部，将茄子切成两半。在茄子上划浅刀，使其更容易吸收味道。
- 2
将茄子在水中浸泡10分钟以去除苦味。
- 3
将A 高汤1 1/4 cup、酱油1 2/3 tbsp、糖1 tbsp、清酒1 tbsp. sake、磨碎的姜1 tsp中的食材煮沸。
- 4
将茄子擦干，然后用油炸。
- 5
炸1-2分钟，然后翻面再炸1分钟。
- 6
将茄子放入储存容器中。将高汤混合物倒在上面。让其冷却，然后冷藏2小时。
- 7
盛入餐盘，用切碎的紫苏叶或葱装饰。
食谱ID
1201
小贴士与备注
为了获得最佳风味，让茄子在调味料中浸泡至少2小时。您可以使用任何类型的高汤，例如高汤粉或高汤茶包。如果找不到日本茄子，中国茄子是很好的替代品。
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.