Japanese Style Braised Eggplant Recipes

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.