Easily made by simply cutting and boiling, "Toropuru Suishon Nasu" offers a delightful texture where the eggplant coated in potato starch is wonderfully chewy on the outside and lusciously soft on the inside. The savory ginger-sesame oil dressing, based on mentsuyu, whets your appetite, creating a refreshing and delicious dish perfect for beating the summer heat with minimal effort.
Ingredients
Main Ingredients (2 servings)
- Eggplant 2 pcs (250g)
- Potato Starch 2 tbsp
Seasonings
- [A] Mentsuyu (straight) 100ml
- [A] Sesame Oil 2 tsp
- [A] Grated Ginger 1 tsp
Steps
- Cut off the ends of 2 eggplants (250g) and peel them with a peeler.
- Cut the peeled eggplants into bite-sized, irregular chunks. (Key Tip!) Cutting them slightly larger will result in a more delicious dish.
- Soak the cut eggplants in saltwater with a 1% salt concentration to remove bitterness.
- In a bowl, combine 100ml Mentsuyu (straight), 2 tsp Sesame Oil, and 1 tsp Grated Ginger.
- Chill the combined seasonings in the refrigerator.
- After 10 minutes, drain the eggplants in a colander and pat them dry with paper towels.
- Place the dried eggplants and 2 tbsp Potato Starch into a resealable bag and shake to coat the surface with potato starch.
- Bring water to a boil in a pot.
- Once the water is boiling, add the potato starch-coated eggplants and cook.
- As the eggplants float to the surface, occasionally flip them and boil until they are tender and cooked through. (Key Tip!) Be careful not to stir too much to prevent the potato starch coating from coming off.
- Boil for about 3-5 minutes, or until a skewer can easily pierce through. Then, transfer to an ice bath to cool down.
- Drain the cooled eggplants well in a colander, then arrange them on a plate.
- Drizzle the chilled seasonings over the arranged eggplants.
- Garnish with herbs like myoga or shiso leaves, if desired.
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