Stir Fried And Simmered Eggplants, Green Beans And Deep Fried Tofu Recipe by cookpad.japan
Cooking Instructions 1 Chop the eggplant roughly. Soak in water to get rid of bitterness. 2 Chop the green beans in half lengthwise. Chop the aburaage into 5mm pieces. 3 Heat oil in a pan, and start by stir-frying the green beans. 4 When the beans are cooked, add the eggplants and continue cooking. 5 When the eggplants are cooked and become light purple, add the aburaage and continue cooking. 6 Add the Japanese soup stock. When it comes to a boil, add sugar and soy sauce. Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes. 7 When the sauce is almost completely reduced, remove from the heat. Allow the flavor to settle and meld for about 10 to 15 minutes and it's done. 1 Chop the eggplant roughly. Soak in water to get rid of bitterness. 1 Chop the eggplant roughly. Soak in water to get rid of bitterness. 2 Chop the green beans in half lengthwise. Chop the aburaage into 5mm pieces. 2 Chop the green beans in half lengthwise. Chop the aburaage into 5mm pieces. 3 Heat oil in a pan, and start by stir-frying the green beans. 3 Heat oil in a pan, and start by stir-frying the green beans. 4 When the beans are cooked, add the eggplants and continue cooking. 4 When the beans are cooked, add the eggplants and continue cooking. 5 When the eggplants are cooked and become light purple, add the aburaage and continue cooking. 5 When the eggplants are cooked and become light purple, add the aburaage and continue cooking. 6 Add the Japanese soup stock. When it comes to a boil, add sugar and soy sauce. Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes. 6 Add the Japanese soup stock. When it comes to a boil, add sugar and soy sauce. Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes. 7 When the sauce is almost completely reduced, remove from the heat. Allow the flavor to settle and meld for about 10 to 15 minutes and it's done. 7 When the sauce is almost completely reduced, remove from the heat. Allow the flavor to settle and meld for about 10 to 15 minutes and it's done. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Creamy Ranch Stuffed Pinwheels Cauliflower Cheese "Steaks" Easy Beef Stroganoff Halloween Banana "Ghosts and Tangerine "Pumpkins" Vickys Agave Lemon-Limeade, GF DF EF SF NF Creamy Ranch Stuffed Pinwheels Cauliflower Cheese "Steaks" Easy Beef Stroganoff Halloween Banana "Ghosts and Tangerine "Pumpkins" Vickys Agave Lemon-Limeade, GF DF EF SF NF Simple Side Dish with Eggplants Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) Spicy Pounded Cucumber Amazing, Unbeatable, Child-Pleasing Stir-Fried Green Bell Peppers Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp Simple Parboiled Japanese Parsley and Maitake Mushrooms Rich Baked Broccoli with Cheese Low-Calorie Stewed Eggplant Side Dish Spinach and Bacon Sauteed in Butter Butter and Soy Sauce Flavored Spinach and Corn Simple Side Dish with Eggplants Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) Spicy Pounded Cucumber Amazing, Unbeatable, Child-Pleasing Stir-Fried Green Bell Peppers Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp Simple Parboiled Japanese Parsley and Maitake Mushrooms Rich Baked Broccoli with Cheese Low-Calorie Stewed Eggplant Side Dish Spinach and Bacon Sauteed in Butter Butter and Soy Sauce Flavored Spinach and Corn