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Stuffed aubergines (nasu gyoza)

  • March 27, 2018
  • 13
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Companion | Stuffed aubergines (nasu gyoza)

Companion | Stuffed aubergines (nasu gyoza)Portions 4 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 4 medium aubergines ½ cup of ground pork ½ cup of white cabbage 5 tablespoons of soy sauce 1 tablespoon of sugar 2 cups of panko (Japanese apanadura ) 1 egg A little flour A little oil A little tonkatsu sauce (Chicken broth sauce, soy sauce, English, green apples and red wine) < / p>Preparation To prepare the stuffing, mix the pork (you can replace it with beef or chicken) with cabbage, soy sauce and sugar. Cut the aubergines into slices 2 cm high, make a cut only until the half. Reserve. Fill carefully so as not to break the aubergines. Reserve. Pass the aubergines for flour, then for beaten egg and finally the panko. Fry in plenty of oil and serve with the tonkatsu sauce. Recetas Recomendadas

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