Nasuzuke is an eggplant version of the Japanese quick-pickle tradition known as tsukemono. Thinly sliced eggplant is lightly charred in an air fryer, then marinated in soy sauce, rice vinegar, and ginger. It needs no long marinating time and packs easily in a lunchbox.
Cut the eggplant into thin rounds. If the slices are too thick, the outside may burn in the air fryer before the inside cooks.
Set the air fryer to 200°C / 390°F and cook the slices for 12 minutes, until the edges are lightly charred. If you do not have an air fryer, broil the slices in an oven preheated to 200°C / 390°F for a similar length of time.
Mix the soy sauce, rice vinegar, sugar, salt, and ginger to make the marinade.
Dip the charred eggplant slices in the marinade and marinate in the refrigerator for 18 minutes. Sprinkle with sesame seeds before serving.
If the eggplant is not thinly sliced, the outside may burn in the air fryer before the inside cooks. Shortening the marinating time may keep the flavor from fully infusing; marinate for at least the specified time. Allergen: Contains soy and sesame. Check the soy sauce label for wheat (gluten); ingredients vary by product.
İlk turşu denememdi ve patlıcanı dilimlerken gereğinden ince kestim, airfryer'da neredeyse tamamen yanacak hale geldi; tecrübesizliğim yüzünden turşu sert ve acımsı bir tat aldı, bir dahakine daha kalın dilimleyeceğim.
Tarifte airfryer'da 12 dakika közlemek yazıyor, ben tam o kadar tuttum ve patlıcan güzelce yumuşayıp hafif kömür kokusu aldı; marine süresini 18 dakika yerine 10 dakikada kestim, tat biraz daha hafif kaldı ama yine de güzeldi.
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