Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, simmered eggplant and japanese leeks. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stir in mushrooms, butter, ¾ teaspoon salt, and pepper. Stir in white wine, tomato sauce, and diced tomatoes. Meanwhile, sautee chopped leek and onion in olive oil until just soft.
Simmered Eggplant and Japanese Leeks is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Simmered Eggplant and Japanese Leeks is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have simmered eggplant and japanese leeks using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered Eggplant and Japanese Leeks:
- Make ready 5 small or 3 long Eggplant (slim Japanese type)
- Prepare 1 stalk for stir frying plus 5 cm of the white part for garnish Japanese leek
- Prepare 1 Red chili pepper
- Prepare 50 ml Vegetable oil
- Prepare 180 ml Dashi stock (if using dashi stock granules, use 1/2 teaspoon plus water)
- Prepare 50 ml Sake
- Take 2 tbsp Sugar
- Prepare 3 tbsp Soy sauce
Cook for one minute, stirring frequently. Spoon the vegetables on top of the. In a medium pot, add oil and heat at medium heat. Cook eggplants on the skin side down for a couple of minutes.
Instructions 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.
Put all ingredients in a sturdy pot and stir to coat. The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. Your Japanese Kitchen provides many easy and fun recipes as well as practical tips for preparing Japanese dishes. Harumi Kurihara, profoundly known as "housewife chef" will be giving a lesson.
So that is going to wrap this up with this special food simmered eggplant and japanese leeks recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
