Like this for me. When I have particularly invested in certain ingredients for a particular dish, I must make sure the balance of the ingredients must be used up. Otherwise, such a waste to our money right? Moreover, Japanese dishes are not a regular call in my house, but since those ingredients are already there, I should right? Remember I told you before (Simmered Daikon)? Logically, another dish popping up on our dining table (Teppanyaki Salmon). Cooked by yours truly Nava K. Can't be by my other half-half, though I am still trying to get him. So far, its the same story, regardless, let's see what the future holds. Now, coming back to the recipe of the day, Japanese Eggplant Saute, a vegetarian or meatless version, what should I say. Eggplant (Eggplant Tikka Masala & Brinjal Stir Fry) and capsicum cooked and coated in tadbit of spicy and salty sauce, atop sprinkled roasted white sesame seeds and spring onion garnished. Not bad right? Nava K and her Japanese Eggplant Saute?
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
4 garlic - chopped
1/2 inch ginger -chopped
4 garlic - chopped
1/2 inch ginger -chopped
1-2 tbsp roasted
white sesame seeds
Spring onion for
garnishing
For the sauce
1-2 tbsp chilli sauce
2 tsp mirin
2 tsp mirin
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)
(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.
very nice dish.
ReplyDeleteyes you must plan to go Japan..maybe go there during cherry blossom..
I been to japan few times but always miss cherry blossom.. sigh
This is an extremely intriguing dish - Love it :-)
ReplyDeleteDelicious, japense eggplant, I have a weakness towards japanese food.
ReplyDeletehi nava, i like eggplants very much from curry to towchu and simple grill - but have not tried this style with sesame seeds and sauce.
ReplyDeleteanother great way for eggplants. have a great week
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 :)
ReplyDeletethis looks like a very tasty dish and it's a nice way to add eggplants into our recipes!
Ooooh great idea for aubergine! Never tried it like this before.
ReplyDeleteThis is interesting, never come across this, must try it because I love using eggplants differently. Happy New Year!
ReplyDelete