Thursday, August 29, 2013

Recipe: Donburi of Melting Caramelized Eggplant

"The sweet and sour eggplant Japanese version, with the mirin *, this sweet honey colored rice wine, used in Japanese cooking to make a sweet note and bright sauces"


Japanese steamed rice
1 poached egg (per person, per bowl)
1 eggplant
Fresh ginger
4 tbsp soy sauce
8 tbsp mirin *
Potato starch (or cornstarch)


Always rinse the rice thoroughly until water is clear. For measurements, I take a bowl of rice and the same bowl for one bowl and half of cold lightly salted water. Bring to a boil, cover and simmer at the first, lower plate 2 (induction, very sweet) and cook 22 minutes covered. Skip this time, cut the heat and set aside (still covered).

Peel the eggplant one line on 2 (it will be more soft), cut 1 cm slices, go under water, drain and dry on paper towels. Put everything in a tupperware with cornstarch and shake to coat all slices. In an oiled pan, cook the eggplant slices on 2 sides to brown and get soft. Book.
Cook ginger (minced 2-3 slices) in the pan, add the sauces (soy and mirin *), put the eggplant and cook until sauce slightly thick and nicely browned and caramelized slices.

Poached eggs:
Heat 1 liter of water with 10 cl of white vinegar (especially no salt). Break the egg into a ramekin (especially not directly in water). When the liquid is boiling, create a vortex with a spoon and gently pour the egg into the water (it should not make a rolling boil). Cook 1-2 minutes (depending on the size of the egg) by turning around. Recover the egg, drain on absorbent paper. Book.
Put the rice in the bottom of a bowl, place the eggplant slices, finish by placing the poached egg. Can sprinkle white sesame. Serve hot, it's ready to eat!

お食事をお楽しみ下さい !

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