Chef Saito’s Eggplant with Sesame Miso [Japanese Cooking] – Dining with the Chef
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In a Japanese home cooking class, Chef Saito makes pan-fried eggplant with a savory miso and sesame glaze. Paired with fine white somen noodles, this tasty summer dish is sure to whet your appetite!
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Eggplant with Sesame Miso
Ingredients (Serves 2)
– 220 g Japanese eggplants
– 1 tbsp ground sesame seeds (white)
– 2 1/2 tbsp sesame oil
– Grated ginger, as needed
– 25 g red miso
– 1 tbsp sugar
– 1 tbsp water
Directions
1. Remove the stems from the eggplants and cut them in half lengthwise. Make a 2 to 3 mm cut in the skin and cut them in half again, lengthwise.
2. Rinse the eggplants quickly in water and wipe off the moisture.
3. Mix the miso, sugar and water in a bowl.
4. Fry the eggplant, flesh side down, with sesame oil in a pan over low heat. Flip and cover with aluminum foil to steam bake for 2 to 3 minutes.
5. Remove the aluminum foil and add the seasonings. Simmer over lower heat being careful not to burn. When cooked, add ground sesame seeds and mix.
6. Serve on a plate and garnish with ginger.
Somen with Summer Vegetables
Ingredients (Serves 2)
– 220 g Japanese eggplant
– 1 tbsp ground sesame seeds (white)
– 2 1/2 tbsp sesame oil
– 100g somen noodles
– Cucumber, tomatoes, grated ginger
– Shiso leaves, as needed
– 1 tbsp red miso
– 1 tbsp sugar
– 1 tbsp water
Directions
1. Cook the “Eggplant with Sesame Miso” (see recipe) and let them cool.
2. Boil the somen noodles, drain them in a colander, rinse them thoroughly with water.
3. Cut the cucumber and tomato into small cubes.
4. Place the chilled sesame-miso-boiled eggplant and somen noodles in a bowl and garnish with cucumber, tomato, grated ginger and green shiso leaves to serve.