Japanese Style Braised Eggplant Food

JAPANESE STYLE BRAISED EGGPLANT RECIPE

Steps:

• Prepare a bowl of water
• Cut the eggplant into long strips and make small cuts on the surface of the eggplant skin
• Put the eggplant into the bowl of water and let them soak for about 10 minutes
• Meanwhile, slice the green onions
• Grate a 4 cm cut length of a Chinese radish
• Add 200 ml of water into a mixing cup
• Add the dashi, mirin, soy sauce, and grated ginger into the same mixing cup
• Add 2 tbsp of sesame oil into a frying pan
• Wipe off the excess water from the surface of the eggplant and fry them on medium heat with the skin facing downward
• After the bottom is slightly browned, fry the other surfaces of the eggplant
• Add the sauce into the frying pan and cover
• Simmer for 5-10 minutes on low heat while covered
• Squeeze out the water from the grated Chinese radish
• Plate the eggplant and top with excess sauce, some grated Chinese radish and sliced green onions
• Enjoy!

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

BRAISED EGGPLANT IN SESAME AND BEAN SAUCE (NASU NO RIKYU NI)

Steps:

• Remove the stem and peel the eggplant unless you are sure the skin will not be tough (Japanese miniature eggplants are very sweet with tender skins; if you can find them, just quarter them) Cut the eggplant into 1/2-inch cubes and saute them in the oil over high heat, stirring, until translucent. Pour in the dashi, lower the heat to barely maintain a simmer, and cook for 5 minutes. If you have a dropped lid, use it,; if not, leave a regular lid askew, stirring occasionally.
• In a small saucepan over low heat combine the bean paste, sugar, and sake, stirring until smooth. Stir this sauce into the simmering eggplant and cook for 2 more minutes.
• Dry toast the sesame seeds in a skillet until they are golden. Transfer them to a suribachi (Japanese grinding mortar) and grind them coarsely, or turn them out on a dry cutting board and cut them (as you would mince parsley) to release their aroma. Fold half the sesame seeds into the eggplant mixture, before removing from the heat.
• Enjoy the eggplant warm or at room temperature. Just before serving, garnish with the remaining sesame seeds.