Addictive * Japanese-style Eggplant Peperoncino. I'll show you how to salt and drain the eggplant before roasting, which results in a really creamy, tender finished product. Nasu no Nibitashi (Braised Japanese Eggplants). This channel introduces a variety of Japanese food and sweets recipes.
From spicy Szechuan eggplant to a twice-cooked eggplant with mint, here are six delicious Asian recipes featuring varieties of Oriental eggplants.
When raw, eggplant is bitter, tough, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture.
Japanese eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family, sharing ancestry with tomatoes, potatoes, and peppers.
You can cook Addictive * Japanese-style Eggplant Peperoncino using 7 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Addictive * Japanese-style Eggplant Peperoncino
- Prepare 3 of Eggplants (small).
- You need 2 clove of Garlic.
- It's 1 of Sliced takanotsume.
- You need 50 ml of Extra virgin olive oil.
- You need 1 tsp of Soy sauce.
- Prepare 1 of Salt.
- It's 1 of Pepper.
Japanese eggplant is the Western name given to dozens of eggplant varieties, both heirloom and hybrid. Fortunately, Japanese eggplant is, in my opinion, a lot easier to work with than globe eggplant. These asian eggplants are long and narrow, are much more This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning new cookbook. This Miso Glazed Japanese Eggplant is a great example of how simple modern Asian cooking can be.
Addictive * Japanese-style Eggplant Peperoncino step by step
- Cut the eggplants in half and soak in salted water for 30 minutes to 1 hour. This will prevent them from soaking up too much oil later..
- Thinly slice the garlic. Heat the olive oil, garlic and takanotsume in a cold frying pan over low heat..
- Take the eggplants out of the salted water, and rinse them one at a time in running water. Lightly dry with paper towels and put on a cutting board..
- When the garlic in Step 2 turns brown, remove it to a paper towel-lined plate..
- Put the eggplants in the frying pan you used to brown the garlic, and sprinkle with salt and pepper. Cover with a lid and steam-cook over medium-low heat..
- Cook the eggplants for awhile and turn them over when they begin to turn brown. Sprinkle with salt and pepper, cover and cook some more..
- After a few minutes, take the lid off and press the eggplants with chopsticks. If they're cooked through, turn off the heat and drizzle with soy sauce..
- Transfer to a serving plate together with the cooked garlic. Pour on some of the oil left in the frying pan, and it's ready..
- "Very Useful Chips and Garlic Oil"is handy to have stocked, and goes great with this recipe. https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil.
- If you do decide to use the garlic oil referenced above, swap it for the amount of extra virgin olive oil listed in the ingredients and add the takanotsume chile peppers during Step 6..
- You can use the garlic chips that are part ofto add to the eggplant in Step 8. https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil.
- You can find my popular recipe for traditional Aglio, Olio e Peperoncino at. https://cookpad.com/us/recipes/144672-authentic-aglio-olio-e-peperoncino.
It always amazes me how the simplest of recipes can have such an incredible depth of flavour. Potato and eggplant croquettes shaped into balls. Served with roasted peppers and creamy ricotta che. with local Bottomstung keepers honey, sprinkled with. Broccoli in garlic, olive oil, and peperoncino. French tries, tossed with gorgonzola doloe cheese, finished with truffle oil.
