Sunday, May 23, 2010

Cooking: Japanese Eggplant on Rice

Thursday night after coming home for the library. Mum was thinking of ideas for eggplant. Quick flick through a japanese cookbook I borrowed and decided to alter one of the recipes.

Ingredients: 1-2 large eggplants. approx 10 tbs minced pork per eggplant. 2 cups of dashi ( used instant dashi powder). 3 tbsp soy sauce. 2 tbsp mirin.

Method: Cut eggplants lengthwise. Place eggplant flat side down between 2 chopsticks. Slice down like you are cutting half moons however the chopsticks should prevent you from cutting all the way through. Mix 1 tbsp soy into the mince pork. (optional step: food process pork until it becomes a paste, makes it easier to spread). Open the slits in the pork carefully and spread a 1mm layer of pork into it. Repeat for each slit. Place eggplant flat side down in a saucepan. Pour over dashi, soy and mirin. Bring to boil. Cover and simmer for 20 mins until eggplant is soft and the pork is cooked. Baste eggplant a few times times. Should end up with a sticky-ish thick sauce to drizzle over the eggplant and rice :)
Looks a tad weird but it tasted really really nice. 

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