Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, simmered eggplant and japanese leeks. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Can be eaten warm or cold. You need a few basic Japanese seasonings including mirin, soy sauce, and tsuyu (a Japanese broth. Fortunately, Japanese eggplant is, in my opinion, a lot easier to work with than globe eggplant.
Simmered Eggplant and Japanese Leeks is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Simmered Eggplant and Japanese Leeks is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have simmered eggplant and japanese leeks using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Simmered Eggplant and Japanese Leeks:
- Get 5 small or 3 long Eggplant (slim Japanese type)
- Take 1 stalk for stir frying plus 5 cm of the white part for garnish Japanese leek
- Get 1 Red chili pepper
- Get 50 ml Vegetable oil
- Take 180 ml Dashi stock (if using dashi stock granules, use 1/2 teaspoon plus water)
- Take 50 ml Sake
- Make ready 2 tbsp Sugar
- Get 3 tbsp Soy sauce
Chinese eggplant varieties then spread to Japan and the Japanese. Trova immagini stock HD a tema Japanese Cuisine Simmered Eggplant e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. A wide variety of japanese eggplant options are available to you, such as yes, no. Japanese Grilled Eggplant is definitely one of the dishes that we enjoy the full flavor of the ingredient with just a little bit of seasoning.
Instructions to make Simmered Eggplant and Japanese Leeks:
- Slice the eggplants about 2-3 cm thick. It's best to slice them thickly, since they tend to fall apart while simmering.
- Slice the leek about 1 cm thick. Shred a 5 cm piece of the white part of the leek finely to use as garnish.
- Heat oil in a pan. When the oil is hot, add the eggplant. Stir fry thoroughly, letting the eggplant absorb the oil in the pan.
- When the eggplant slices are completely saturated with oil and starting to brown, add the leek and stir fry quickly. If there's any oil left in the pan, wipe with paper towels for a better finish.
- Put sake and dashi stock in the pan, and bring to a boil. Add the sugar, soy sauce, and sliced red chili pepper. Simmer over low-medium heat for about 8 minutes and it's done. Let it cool down a bit and taste. Season with a little mentsuyu if needed.
Japanese grilled eggplant with citrus soy sauce and yuzu pepper. Garnish with bonito flakes and chopped green onion. Enjoy the full flavor of the eggplant with just a. Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Chinese or Japanese purple eggplants are the best choice for this Hunan Steamed Eggplant.
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