Introducing "Eggplant and Chikuwa Simmered Dish" from Kō Kentei's new series "1.5th Row King Side Dishes," which is made quickly and results in a melt-in-your-mouth texture. The key is to make slits in the eggplant, coat it with sesame oil, and then simmer it with the lid on. The chikuwa's umami flavor will also dissolve into the dish, making it a superb simmered dish that is packed with flavor. It's also delicious when cold and perfect for make-ahead side dishes.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 pcs
- Chikuwa (Japanese Fish Cake) 4-5 pcs
- Bonito Flakes (Katsuobushi) 5g
Seasonings
- [A] Water 100-120ml
- [A] Soy Sauce 1.5 tbsp
- [A] Sugar 2 tsp
- Sesame Oil 2-3 tbsp
Steps
- Trim the ends off 3 eggplants.
- Make several vertical slits in the eggplants.
- Cut the eggplants in half.
- Cut 4-5 pieces of chikuwa diagonally in half.
- Heat 2-3 tbsp of sesame oil in a frying pan. Add the cut eggplants and toss to coat them evenly with oil. [This is the secret!] Coating with oil helps them achieve a beautiful color and absorb flavor easily.
- Arrange the eggplants cut-side down in the frying pan and add the cut chikuwa.
- Cover with a lid and steam for 2-3 minutes.
- Remove the lid and add 1.5 tbsp of soy sauce, 2 tsp of sugar, 100-120ml of water, and 5g of bonito flakes. Toss everything together quickly.
- Cover with the lid again and simmer. Swirl the pan occasionally to let the flavors meld. [This is the secret!] By steaming and simmering with the lid on, the flavors will deeply penetrate through the slits in the eggplant, resulting in a melt-in-your-mouth texture.
- Once cooked, remove the lid and serve in a dish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。