Asuka Wada Two side dishes with juicy taste. Radish and eggplant are good! (ESSE-online) --Yahoo! News

In making menus, not only nutritional balance and cost performance, but also whether the family will be happy? Is an important point. You can use your favorite ingredients and seasonings, but it is also recommended to grab your stomach with the “texture”. Asuka Wada, a popular cook, teaches you a recipe that has a very “juwat” texture. Introducing two blissful side dishes that will overflow the umami from the ingredients as soon as you put them in your mouth!

Umami explosion! 2 side dishes that appeal to you

Once you know this deliciousness, you can't go back anymore!

● Spare ribs and radish boiled in salt

Boiled spare ribs and radish in salt

"The umami radish that firmly catches the umami of the meat is definitely the leading role. This" juwa "is exceptional!" (Mr. Wada) [Ingredients (for 4 people)] ・ Pork spare rib 500g ・ Radish 500600g ・ 1 teaspoon salad oil ・3 cups of water ・ A [1 garlic (beat and mash) 1 sake 1/4 cup salted radish 2 teaspoons sugar 1 teaspoon] ・ 1 teaspoon salt ・ umami (if you like) a little

[How to make]

ESSE online

(1) Peel the radish, cut it into 78 cm lengths, divide it into 4 equal parts, and chamfer it with a peeler. (2) Heat the cooking oil in a frying pan over medium heat, add the spare ribs and radish, and add a firm brown color. Wipe off the fat from the spare ribs with a paper towel. (3) Add a certain amount of water and boil to remove the lye. Add A, cover and simmer for about 25 minutes. Add salt and simmer for another 20 minutes. Serve in a bowl and serve with yuzu pepper. [399kcal for 1 person] Both radish and spare ribs are well browned before boiling to absorb the umami. The aroma is added, and the taste of the broth is deepened.

● Eggplant juwajuwa

ESSE online

"A dish often requested by my husband and son. Eggplant that sucks sweet and spicy taste like a sponge is the best!" (Mr. Wada) [Ingredients (for 4 people)] ・ 3 eggplants (250g) ・ 2 teaspoons of kataguri powder Appropriate amount ・ A [1/2 cup of water, 2 tablespoons of soy sauce and mirin, 2 teaspoons of sugar, 5 g of dried bonito flakes (fine)] ・ Appropriate amount of grated radish ・ 1 grated ginger

[How to make]

ESSE online

(1) Put A in a pan and heat it. When it boils, turn off the heat and let it cool. (2) Cut off the calyx of the eggplant and cut it in half vertically, and make a 1 cm wide cut diagonally on the skin side. Put it in a heat-resistant container, wrap it, heat it in a microwave oven (600W) for 1 minute, and sprinkle it with potato starch. (3) Put frying oil in a frying pan to a depth of about 1 cm and heat it to 170 ° C, then fry (2) from the skin. When the entire surface is browned, add it to (1). Serve in a bowl, grated radish and ginger. [89kcal for 1 person] Eggplant can be lentined to prevent it from sucking too much oil, so it's OK to fry it! It's nice that the finish is not sticky.

Asuka Wada