[Eggplant minced meat grilled with scissors] Eggplant is the leading role! Extremely delicious side dish with meat umami tightly sandwiched
The taste of eggplant and the juiciness of minced meat are exquisite! The crunchy texture of lotus root and the scent of perilla are the key points 👍
Thick eggplant is sprinkled with potato starch, sandwiched between seeds, baked, and then boiled with teriyaki sauce. It is a perfect dish for lunch and snacks.
< 🍳 cost ⇒ about 300 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 3-4 people)
2 eggplants
150 g minced chicken
60 g lotus root
5 large leaves
2 pinches of salt
A little pepper
Appropriate amount of potato starch
2 tablespoons of vegetable oil
2 teaspoons of sugar
Soy sauce, mirin, cooking liquor 2 tablespoons each
[How to make]
① Peel the eggplant with a peeler at intervals and cut into 1cm to 1.5cm thick slices. Soak in water for about 15 minutes to remove the lye.
② Finely chop the lotus root and finely chop the perilla.
③ Put minced chicken in a bowl, season with salt and pepper, and knead well. Add lotus root and perilla and mix well.
④ Make teriyaki sauce. Put [A] in a bowl and mix.
⑤ Drain the water from the lye-removed eggplant and wipe off the water with paper. Put it in a bag, add potato starch, shake it, and sprinkle potato starch evenly.
⑥ Sandwich minced meat with eggplant and put potato starch on the side.
⑦ Put vegetable oil in a frying pan and heat over medium heat. When it is warm, add eggplant and grill both sides.
When both sides are browned, reduce the heat to low, cover and steam for 3 minutes. After 3 minutes, take it out.
Do not wash the frying pan, add the teriyaki sauce and bring to a boil over low heat. When it becomes lightly thickened, add the eggplant back in.
Boil the sauce over low heat. If the sauce is entwined on both sides, entangle the sides as well.
[Point]
✔ point is to knead the minced meat until it becomes whitish.
✔ By sprinkling potato starch evenly, it will not come off easily when baked.
✔ side is also coated with potato starch to make it harder to peel off.