Сообщения
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 little bit of seasoning!
Japanese Grilled Eggplant (Yaki Nasu)
INGREDIENTS
- 3 Japanese/Chinese eggplant (or Chinese long eggplants)
Toppings:
- Katsuobushi (dried bonito flakes) (Omit for vegetarian)
- green onion/scallion (chopped)
- Korean Chili Thread (for garnish, optional)
Sauce:
- Ponzu
- yuzu kosho
- Soy sauce
- ginger (grated)
INSTRUCTIONS
- Soak the eggplants in water for 15 minutes.
- Make an thin incision around the eggplant and also lengthwise at 3 locations so that it’s easier to peel off the skin later (think peeling banana).
- Insert a chopstick or skewer to create a hole, which helps to evaporate moisture while cooking.
- Use a mesh/wire rack and grill eggplant on high heat. Do you see the steam coming off from eggplant? Grill until the skin gets completely burnt and the entire eggplant becomes wilted. Remove from the heat.
- Dip your fingers in iced water and start peeling the skin off. You can peel off the skin similar to a banana since there are several incisions already made. You have to peel it off quickly before the purple skin color transfer to the nice green eggplant color.
- Cut into small pieces and serve on a plate.
- Sprinkle katsuobushi (bonito flakes) and green onions. I also put some Ito Togarashi (Red chili pepper threads). Serve with Ponzu and Yuzu Kosho, or soy sauce and grated ginger.
The Broil Method
- Set the oven broiler to high (550 ºF/288 ºC) for 3 minutes before cooking. After step 3 above, place the eggplant on a baking sheet and put in the middle rack of the oven, about 6" (15 cm) away from the heating element. Cook for 10-15 minutes, and then flip to cook the other side for 10 minutes, until the inside is tender and cooked through. Watch the eggplant carefully; if your oven is small/strong, try broiling at medium (500 ºF/260 ºC).
Комментариев нет:
Отправить комментарий