10 Minute Summer Eggplant Side Dish Soy Sauce/Japanese Nasudenga
It's easy to make summer side dishes in 10 minutes I made it like Nasudengaku, a Japanese home-style dish with soybean paste sauce, and it's a side dish that even people who don't like eggplants can enjoy
3 serving
Within 10 minutes
쿡따라
Ingredients
  • Branch
    3ea
  • Red pepper
    1ea
  • leek
    10g
  • perilla oil
    3spoon
  • sesame salt
    little
  • Soybean paste
    2spoon
  • Red pepper powder
    0.5spoon
  • Soy sauce
    1spoon
  • Starch syrup
    1spoon
  • cooking wine
    1spoon
  • plum extract
    2spoon
  • crushed garlic
    0.5spoon
Cooking Steps
STEP 1/9
Remove the seeds from the red pepper
Chop it into small pieces and chop the green onion into small pieces
STEP 2/9
Soybean paste, red pepper powder, soy sauce, minced garlic,
Add plum extract, starch syrup, and cooking wine
Mix it evenly and make soybean paste sauce
STEP 3/9
The eggplant is divided vertically into two groups of 0.5 cm
Cut it into thick pieces
STEP 4/9
So that the sauce evenly permeates the chopped eggplant
Make cuts on one side with a grating
STEP 5/9
Put perilla oil on top of the eggplant and grill it
STEP 6/9
Please cook it while turning it upside down
STEP 7/9
Use a brush or spoon to add soybean paste sauce
Spread it out and bake it
STEP 8/9
If you grill the back with the soybean paste sauce, you're done with the eggplant doenjang!
STEP 9/9
Put the eggplant on a doenjang plate
I sprinkled red pepper, green onion, and sesame salt
It's good to make it with Japanese miso soybean paste Add or decrease the amount of sauce according to your preference
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