• notesfrommusicianskitchens

Kyoko Nojima’s Fried Shiso Aubergine

I am originally from Japan, although I now live in France, and this dish is real taste of home, loved by everyone who has tasted it.




Ingredients:

An aubergine

The white part of a leek, OR if you have it, you can use Oba (Shiso) (3 or 4 leaves) instead of the leek

2 tbsps soy sauce

2 tbsps water

1 tbsp Mirin

1 tsp Kurozu (black vinegar)

Rapeseed oil (for frying aubergine)

Method:

Cut the aubergine into large pieces: cut in half lengthwise then cut each piece into 6 to 8 pieces, depending on the size of the aubergine. Put in a bowl of water to keep the white color of the flesh.

Cut the white part of a leek, and cut this part lengthwise very thinly, then also put in a bowl of ice water.

Heat rapeseed oil (not olive oil) to 180 degrees. Once the oil is hot, place the pieces of aubergine in one by one until they are cooked through. After cooking, rest on kitchen paper to drain any excess oil.

In a small saucepan put the soy sauce, water, Mirin and Kurozu, and heat gently until boiling.

Put the fried pieces of eggplant into the mixture and cook for a few minutes.

Put them in a shallow plate with a little cooking juice, and over it you can put a little leek that you put in the ice water. If you prefer, you can put the finely cut Oba (Shiso) instead.

Enjoy your meal!!!!!! You can eat this hot or cold dish, however you want!

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© 2020 | MP DESIGN

© 2020 | MP DESIGN

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