Aubergine Salad (Japanese) by brianjwood

[rottiedogs]

Aubergine Salad (Japanese)
Submitted by brianjwood on August 05, 2002 at 7:36 am

DESCRIPTION
Aubergine Salad (Japanese)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
~ NASU NO AN-KAKE ~
(Aubergine Salad)

IT MAY BE STRETCHING the category of salads a bit to include an an-kake dish; nevertheless, this, like sunomono and aemono, is a simple dish accompanied by a sauce, and served at room temperature.
Small Japanese aubergines are used, as well as miso (bean paste),
which lends its hearty flavour to the interesting and tasty sauce.

INGREDIENTS (Serves 4)

Ib (225g) minced meat
pinch of salt and pepper
vegetable oil
3 shitake mushrooms, soaked
in warm water for 30
minutes, and finely chopped
3 Tbsp (45ml) sake
5 Tbsp (75g) dark miso
3 Tbsp (45g) sugar
4 small aubergines
4 mange-tout, boiledfor 2-3
minutes, drained and
chopped finely

Preparation

Season the minced meat with salt and pepper. Heat a small amount
of oil in a frying pan and stir fry-the minced meat. Add the shiitake and stir-fry further until the meat and shiitake are cooked.
In a saucepan combine the sake, miso and sugar over a low heat.
Add the fried minced meat and shiitake mixture and set aside,
keeping warm.
Cut each aubergine in half lengthwise. Make a few slits on the
skin. Heat the vegetable oil to a moderate heat (about
325°F/160°C/mark 3). Deep-fry each aubergine half individually,
starting with the skin-side down. Fry for l or 2 minutes on the skin side, then turn and fry the other side for 3 to 4 minutes. The aubergine should turn golden brown and the flesh should separate a little from the skin. Test for tenderness with a toothpick; the toothpick should slide in easily. Drain the aubergine thoroughly on absorbent towelling.
Place two halves of aubergine on an individual plate and top with
some of the minced meat and miso sauce. Serve garnished with the
finely chopped mange-tout.

Spread the word

      

  

  

[Author]

Posts