Simple Way to Prepare Super Quick Homemade Simmered Eggplant and Japanese Leeks
Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Simmered Eggplant and Japanese Leeks. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Simmered Eggplant and Japanese Leeks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Eggplant and Japanese Leeks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simmered Eggplant and Japanese Leeks is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Simmered Eggplant and Japanese Leeks using 8 ingredients and 5 steps. Here is how you can achieve it.
I modified a recipe I saw about 10 years ago in a magazine from an izakaya (Japanese gastropub).
The vegetables tends to fall apart, so don't simmer for too long. This tastes better if the dashi stock is pretty strong. If there's not enough oil in the pan at Step 3, add a little more to taste, but if you add too much it will become oily, so wipe the excess at Step 4. For 4 servings. Recipe by Nanakai mama
Ingredients and spices that need to be Get to make Simmered Eggplant and Japanese Leeks:
- 5 small or 3 long Eggplant (slim Japanese type)
- 1 stalk for stir frying plus 5 cm of the white part for garnish Japanese leek
- 1 Red chili pepper
- 50 ml Vegetable oil
- 180 ml Dashi stock (if using dashi stock granules, use 1/2 teaspoon plus water)
- 50 ml Sake
- 2 tbsp Sugar
- 3 tbsp Soy sauce
Steps to make Simmered Eggplant and Japanese Leeks
- Slice the eggplants about 2-3 cm thick. It's best to slice them thickly, since they tend to fall apart while simmering.
- Slice the leek about 1 cm thick. Shred a 5 cm piece of the white part of the leek finely to use as garnish.
- Heat oil in a pan. When the oil is hot, add the eggplant. Stir fry thoroughly, letting the eggplant absorb the oil in the pan.
- When the eggplant slices are completely saturated with oil and starting to brown, add the leek and stir fry quickly. If there's any oil left in the pan, wipe with paper towels for a better finish.
- Put sake and dashi stock in the pan, and bring to a boil. Add the sugar, soy sauce, and sliced red chili pepper. Simmer over low-medium heat for about 8 minutes and it's done. Let it cool down a bit and taste. Season with a little mentsuyu if needed.
While this is in no way the end all be guide to cooking easy and quick lunches it is excellent food for thought. The hope is that this will get your creative juices flowing so you are able to prepare excellent lunches for your family without needing to accomplish too much heavy cooking from the practice.
So that is going to wrap it up for this exceptional food Recipe of Ultimate Simmered Eggplant and Japanese Leeks. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!