Vegan Japanese Recipe: Japanese-style Cold Eggplants & Tomato Antipasti

Japanese and Italian influences can be found in this simple antipasti recip!

Japanese-style Cold Eggplants & Tomato Antipasti

INGREDIENTS: (for 3 people)

Eggplants: 3 (400 g)
Tomato: 1 large
Small leek: 1 finely chopped
Ooba or large shiso/perilla : 4 leaves finly cut

For the dressing:
Ground white sesame seeds: 1 very large tablespoon/30 g
Sesame oil: 1 and a half tablespoons
Soy sauce: 3 tablespoons
Sugar: 1 tablespoon
Japanese sake (if not available dry white wine):
Finely chopped fresh ginger: 1 teaspoon
Grated fresh garlic: a ;ittle or as appropriate
Red chili pepper: 1/2, finely chopped

RECIPE:

Cut eggplants in half. Then cut off part of the skin 8to make them easier to eat. Cut each half lengthwise in atrips 5~8 mm thick.

Wet the the eggplants in water. Put them inside a cooking cellphane/vinyl pouch. Fold the pouch so as to have the opening ath bottom. You could also wrap them in cellophane paper.
Cook in microwave oven at 600 W for 1 minute and 30 seconds.
You could also cook them inside a steamer.

Let cool down completely and then chill them inside refrigerator.
If you want to chill them quickly bind the pouch closed and dip it in a bowl full of water and ice.

Put all the sauce ingredients into a bowl. Cover it with cellophane paper and cook in microwave oven for 50 seconds. Let it cool completely and then chill it.

Serving for one person.

Arrange the eggplants on serving dish. Put the tomato thinly sliced and formed into a rose on top.
decorate the eggplants and tomato with chopped leek and thinly sliced shiso.
Pour sauce over the whole as shown in top picyure.

Serve and enjoy with a great beer, cold sake or chilled white wine!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/07/28): Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with a combination of two varieties of floor-malted base barley — Bohemian Pilsner and English Maris Otter; and it is hopped with a combination of American varieties — Sterling, Perle, Vanguard. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Friday, July 27. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Saturday, July 28. Bottles (360 ml) also are available for immediate release.

When the sun sets and the evening rolls in, often accompanied by a pleasant ocean-breeze, the atmosphere is right for a slightly heartier, more contemplative brew. This we offer in a first-time seasonal release: O-Bosan Ale.

*O-Bosan Ale (ABV 7.5%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery