Japanese｜Seafood｜Summer｜Vegetables｜うなぎと焼き茄子のごま豆腐蒸し
Steamed Sesame Tofu with Grilled Eel and Eggplant
Culinary Workshop - Culinary Art - Jul. 2009
Ingredients (for 4 servings)
| Grilled eel (kabayaki) | 1 fillet ... Cut into 8 pieces |
| Eggplant | 4 pieces ... Grill, peel, and cut lengthwise in half |
| Sesame tofu | 1 small pack ... Cut into 4 slices, 1 cm thick each |
Okra Sauce
| Dashi broth | 100 ml |
| Light soy sauce | 2 teaspoons |
| Mirin | 2 teaspoons |
| Potato starch | A small amount |
| Okra | 4 pieces ... Rub with salt, boil, cool in ice water, cut lengthwise, remove seeds, and chop finely |
Garnish
| Wasabi | As needed |
Instructions
- Place a piece of eel in a dish, layer with 2 slices of grilled eggplant and sesame tofu, then top with another piece of eel.
- Prepare the okra sauce: In a small pot, combine dashi broth, light soy sauce, and mirin, and heat. Thicken with a potato starch slurry, then mix in the chopped okra.
- Steam the layered dish in a steamer for 5 minutes. Pour the okra sauce over the top and serve with wasabi.