Culinary Art Workshop May 2006
Ingredients (Serves 4)
| Eggplant | 1 piece ... Cut into 1.5cm cubes |
| Bell Peppers (Red & Yellow) | 1/2 each ... Cut into 1.5cm cubes |
| Eringi Mushrooms | 1 piece ... Cut into 1.5cm cubes |
| Winter Melon | 150g ... Cut into 1.5cm cubes |
| Konjac | 100g ... Cut into 1.5cm cubes |
| Morocco Peas | 4-5 pieces ... Diagonally sliced |
| Shishito Peppers | 6 pieces ... Cut in half |
※ Adjust the total amount of vegetables to about 800g
Seasonings
| Red Miso | 30g |
| Sugar | 1 tablespoon |
| Sake | 50cc |
| Soy Sauce | 1 teaspoon |
| White Sesame Oil | 50cc |
Use shiso leaves as a garnish
Steps
- Put sesame oil in a pan and stir-fry the eggplant to absorb the oil.
- Add the bell peppers through shishito peppers and stir-fry carefully.
- Add the seasonings, simmer on low heat for about 12 minutes while occasionally stirring. Remove the lid and cook for another 2 minutes to evaporate the moisture.
- Serve on top of shiso leaves.
Note: "Ratatouille" is a French home-cooked dish. Vegetables are seasoned with salt, pepper, bay leaves, etc., and slowly simmered in their own moisture. Since it's a home-cooked dish, the method and seasoning may vary by household.