Sponsored Link

スポンサーサイト

Bookmark and Share
上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

Grilled eggplant / JAPANESE HOME COOKING

Bookmark and Share
http://ordinaryrecipesmadegourmet.com/grilled-eggplant-salad.jpg
(Grilled eggplant / Image)

The height of summer has arrived and eggplants are in season. They can be enjoyed in many ways, but this week we will try them simply grilled. Immersed in cool "dashi" stock, the eggplant's slightly bitter taste is drawn out. "No need to get nervous when you hear the word 'dashi.' Just bring the bonito flakes and the seasoning to a boil," says Japanese cooking expert Tatsuo Saito.

INGREDIENTS:
(Serves two)

For grilled eggplant:

* 4 eggplants
* Cooking oil
* Grated ginger
* Fine "itohana" bonito flakes
* Dashi stock (300 cc water, 10 grams of bonito flake, 3 Tbsp of sweet "mirin" sake, light soy sauce)

For fresh eggplant pickle:

* 2 eggplants
* 1 cucumber
* 2 "myoga" ginger
* 10 grams of ginger
* 2 tsp salt
* 2 tsp sesame
* Ingredients for pickling: 1/2 tsp "konbu" tea powder, 2 Tbsp soy sauce, 4 tsp mirin, 2 tsp vinegar

METHOD:

Put ingredients for dashi stock in a pot and bring to a boil. Boil for 30 seconds while removing scum. Strain through a paper towel and squeeze out the stock. Cool.

Cut off the pointy ends of the leafy green sepal at the top of the eggplant. Cut the stem and stick a chopstick from the stem through the sepal and make a hole.

Apply a thin layer of cooking oil on the surface of the eggplant and place on the grill. Cook over strong to medium heat, while turning the eggplant occasionally. Grill for 3 to 4 minutes until steam rises from the hole and the entire skin is charred.

When eggplant has become soft, immerse it in cold water. Peel when it has cooled.

Soak the eggplant in dashi stock for more than 20 minutes and put in the refrigerator. Cut or tear the eggplants in half lengthwise. Serve with grated ginger or fine bonito flakes.

To make the pickle, skin eggplant, slice and soak in water. Drain, add 1 tsp salt and leave for 10 minutes. Wash a couple of times when soft. Squeeze out the juice.

Salt the surface of a cucumber and squeeze. Slice, mix with 1 tsp salt and leave for 10 minutes. Wash a couple of times and squeeze out the juice. Cut the myoga and ginger into strips.

Put the ingredients for pickling in a bowl. Dress vegetables with the sauce. Pickle for more than 15 minutes. Serve with a sprinkle of sesame.

By JS on Aug 27, 2011
スポンサーサイト

tag : Recipe

コメントの投稿

Secre

Twitter
Category
Sponsored Link
Latest Articles
Sponsored Link
Sponsored Link
Monthly Archives
Blogroll
Link List
Ranking
Counter
Online Counter
現在の閲覧者数:
News Site Link
最新コメント
最新トラックバック
プロフィール

Author:jsato
FC2ブログへようこそ!

RSSリンクの表示
QRコード
QRコード
上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。