Posts tagged “Japanese”

Easy Japanese-style Baked Eggplant

I love the umami deliciousness soy sauce can impart to… anything. This recipe comes from A Cook’s Journey to Japan by Sarah Marx Feldner. It’s slightly modified here - no deep frying of eggplant required - but relies predominantly on a simple dressing of mirin, soy sauce, grated garlic, and rice wine vinegar. The combination is outstanding and matches the eggplant perfectly.

Ingredients

3-5 long Japanese or Chinese Eggplants, quartered

3 tbsp mirin

3 tbsp soy sauce or tamari

3 tbsp rice wine vinegar

2 cloves grated garlic

5-10 leaves mint, cut into strips

Green onions, finely sliced

Instructions

Preheat the oven to 350F. Toss the eggplant with vegetable oil and arrange on a baking sheet, flesh side down. Bake for 25 minutes, flipping once. Meanwhile, make your dressing by mixing the mirin, soy sauce, rice wine vinegar, and grated garlic. Remove eggplant from the oven, transfer to a serving dish, and coat with dressing. Top with mint and green onions.

Recipe: Simple Tofu Salad

SIMPLE TOFU SALAD W/SCALLIONS, SOY, SESAME SEEDS

umami

This one's easy, nothing too fancy.

Cut up some tofu. For a single serving, I used a quarter block. Heat a cast-iron skillet or non-stick pan on medium heat, add your fat of choice [canola, olive oil, lard], and add the tofu. Let it brown for around 10-15 minutes on each side.

Meanwhile, grab a tablespoon of soy sauce and 1.5 tablespoons water. Mix in a bowl. Thinly slice the green part of a scallion; once you get down to the firmer, white portion, cut it down the middle in both dimensions and separate. Throw these longer pieces in the soy sauce. Cover and let sit at room temp.

Grab some sesame seeds and shichimi togarashi, a Japanese spice blend. When the tofu's done, place it in your bowl with soy sauce and green onions. Top with sesame seeds, the remaining green portion of the scallions, and the shichimi. Enjoy.

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