JAPANESE EGGPLANT (AUBERGINE) TANAKA AND DASHI
Madame Benoit suggests to serve this as a side dish to cabbage rolls, which resembled ours in shape, but were stuffed with mashed potatoes mixed with thinly sliced mushrooms, chopped green onions and one or two eggs to bind everything. Salt and pepper are added, then they are cooked in dashi and a few spoonfuls of soy sauce. To serve the cabbage rolls as a soup, make smaller rolls. When cooked, place one in each soup bowl and pour the dashi over.
Provided by Olha7397
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
- Cut into 1/2 inch cubes.
- Heat vegetable oil in a large frying pan.
- Add the cubes of eggplant and saute over high heat until lightly browned here and there.
- This should take about 2 minutes.
- Add the remaining ingredients.
- Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
- Serves 2.
- HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
- Add kombu seaweed.
- Stir for 2 to 3 minutes to release its flavour.
- Then remove with a slotted spoon (leaving it in the soup would make it too strong).
- Bring the water back to a fast rolling boil and add the bonito shavings.
- Bring back to the boil, then quickly remove from the heat.
- Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
- Strain; now the dashi, or broth, is ready to use.
- Yield: 6 cups.
- *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
- If you wish to use it, look for the Japanese type in Oriental shops.
- **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
- ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
- Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
- DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
- Chicken stock can replace dashi, but a certain flavour will be missing.
- Madame Benoit's World of Food.
JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)
A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring seasoning ingredients to a boil in a small saucepan and let cool.
- Bring sauce to a boil in a small saucepan and let cool.
- Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- Test with your finger or a toothpick to see how soft it is.
- Place in cold water to cool; then peel and pat dry.
- Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- Remove eggplant and cut into bite-size pieces.
- Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI
Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
- Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
- Remove from heat.
- Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
- Before serving, sprinkle with sesame seeds.
- Serve warm or at room temperature.
Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1
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