Japanese｜Mushrooms｜Summer｜Vegetables｜米なすと夏野菜の和風あんかけ
Japanese Eggplant and Summer Vegetables with Savory Sauce
Culinary Art Workshop - 2016.Aug.
Ingredients
| Round Eggplant | 1 piece ... Cut in half horizontally, hollow out leaving an 8mm edge and bottom. Quarter the scooped-out flesh. |
| Shrimp | 2 pieces ... Sprinkle with potato starch, rinse, devein, and season with salt and sake. Boil and peel. |
| Bacon | 12g ... Julienne and fry in a pan. |
| King Oyster Mushroom (Eringi) | 1 piece ... Cut in half lengthwise, then into 3-4cm lengths. |
| Baby Corn | 2 pieces |
| Okra | 2 pieces ... Rub with salt (ita-zuri method), boil, and lightly salt. |
| Salad Oil | As needed |
Japanese-Style Sauce
| Dashi Broth | 100ml |
| Light Soy Sauce | 1-1/2 tbsp |
| Mirin | 1-1/2 tbsp |
| Bell Pepper (Red/Yellow) | To taste ... Julienne. |
| Potato Starch Slurry | As needed |
Instructions
- Coat the eggplant shells and flesh, baby corn, and king oyster mushrooms generously with salad oil.
- Place them on a rack set over a baking sheet and grill for about 8 minutes. Extend the grilling time for the eggplant shells until tender.
- Prepare the Japanese-style sauce. Once boiling, add the bell peppers and cook briefly. Thicken with potato starch slurry.
- Fill the grilled eggplant shells with the other grilled ingredients, garnish with boiled shrimp, fried bacon, and okra.
- Pour the warmed Japanese-style sauce over the dish before serving.