Thursday, January 3, 2013

Japanese Sauteed Eggplant


Meatless Japanese side dish (Japanese Braised Radish).Yes please, it is really possible because vegetarian philosophy has crawled all over the globe until the Japanese are not left far behind either. So, for vegetarians (Hot Masala Lentil SoupIndian Onion Soup) who are travelling to Japan, indeed you have choices. So again, don't press the panic button thinking you are gonna hunger die in Japan (Mee Rojak Vegetarian). Remember too rice is bountiful in Japan. Thank god. Otherwise, I will fall dead (Garlic Coriander Rice & Shanghai Noodles). Regardless, there is no short of fresh catch in Japan. Hoot-Hoot! Fresh Salmon (Teppanyaki Salmon). Hoot-Hoot! Have you also realise that Japanese are fond of eggplant/brinjal/aubergine? So true. I watch Japanese cooking programs and I discovery discovered it.


Eggplant by itself can be an extra ingredient for our Malaysian (Assam Curry FishIkan Asam Pedas) or Asian dishes or can standalone for a non-vegetarian side (Brinjal Anchovies) akin this Japanese vegetarian formula (Eggplant In Spicy Sauce & Purple Cabbage Stir Fried). Subsequently, some of the key ingredients for Japanese cuisine generally must be soy sauce (Fish In Soy Sauce), sesame seeds (Chilli Sesame Seed Chicken) and a tiny bit of chili as per this Japanese Sauteed Eggplant. Got to go guys. Take care love!

Ingredients
1 small yellow capsicum - remove seeds and sliced into medium size pieces
2 medium size eggplant - peel 4 lengthwise strips of skin from eggplant in alternating
strips and discard. Next slice eggplant into round pieces.
4 tbsp oil
1-2 tbsp roasted white sesame seeds
Spring onion for garnishing

For the sauce
1-2 tbsp chilli sauce
1 tbsp Japanese soya sauce
Sugar for taste
1-2 red chillies - thinly sliced
Salt for taste (taste first before adding) 

Method
Place eggplant and capsicum in a bowl of cold water for 10 minutes.
Drain and pat dry.
Heat oil and when heated, add eggplant and capsicum.  
Stir fry for 5 minute while adding some water to soften the veggies. 
(Note: will take a while to soften unless you stir fry over high heat)
Add chilli sauce, chillies, soya sauce, sugar and salt. 
Stir fry for 1 minute.
Off heat and sprinkle sesame seeds.

Garnish with spring onion before serving.
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7 comments:

  1. very nice dish.
    yes you must plan to go Japan..maybe go there during cherry blossom..
    I been to japan few times but always miss cherry blossom.. sigh

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  2. This is an extremely intriguing dish - Love it :-)

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  3. Delicious, japense eggplant, I have a weakness towards japanese food.

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  4. hi nava, i like eggplants very much from curry to towchu and simple grill - but have not tried this style with sesame seeds and sauce.
    another great way for eggplants. have a great week

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  5. i took a japanese religion course when i was in undergrad and i remember seeing all these beautiful pictures of temples and sceneries and food. ever since, i have wanted to visit japan but hopefully some day soon :)

    this looks like a very tasty dish and it's a nice way to add eggplants into our recipes!

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  6. Ooooh great idea for aubergine! Never tried it like this before.

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  7. This is interesting, never come across this, must try it because I love using eggplants differently. Happy New Year!

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