Vegan cuisine can be a very easy concept making the best out of simple and tasty ingredients!
here is another simple way to accomodate eggplants the Japanese way!
INGREDIENTS: (for 2~3 people)
Eggplants: 3^4
White wine vinegar (or Japanese rice vinegar): 1 tablespoon
Paprika powder: as much as you want!
Salt: 1/2 teaspoon
RECIPE:
Clean the eggplants. Wipe them and cut them into one bite pieces.
In a pan pour olive oil. Heat the pan over a low fire.
Throw in all the eggplants.
Fry until heat has penetrated the eggplants well. Add teh vinegar.
Cover with a lid and cook over medium fire until the greater part of water/sauce has disappeared.
Transfer into a recipient Let cool down. Keep inside therefrigerator.
Serve chilled sprinkled with plenty of paprika powder!
Naturally you can add color and taste served topped with fresh herbs!
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
SHIZUOKA GOURMET 
Hi Robert,
This is so easy to prepare and I bet it must be delicious. I will cook this when I next go marketing for eggplant 🙂 Thanks for this simple and delicious dish…appetizing enough for me. Have a nice day !
Regards,
Elin
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Dear Elin!
Greetings!
I’m afraid I’m run out of eggplants recipes! LOL
But more vegetables are coming!
Best regards,
Robert-Gilles
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Sorry, this will get long. And I’m not a troll, I swear.
1. Sorry for asking in this post, but I was just wondering. The wiki article for sushi says:
“Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).”
(LINK: hxxp://en.wikipedia.org/wiki/Sushi – I typed in hxxp instead of http just in case)
The general idea is that nori strips are used to secure toppings on top of the rice (like with tamago nigiri), but looking at the wiki entry, it looks like the nori strip is used along with cooked and/or marinated toppings (i.e., the eel is cooked and braised with a sauce, the octopus is cooked for a short time, and the egg is cooked). And yet ebi nigiri does not use a nori strip, though it’s cooked. Is there some rule to the use of the nori strip – does it depend on the preparation of the topping (whether cooked or not) or on the species of the ingredient? Or am I just reading too much into this (alternately, is wikipedia messing with me big time)?
2. I encountered this blog by accident when I googled vegetable-topped sushi, and eventually, I landed on your posts about vegetarian sushi in Shizuoka. A highly informative read, needless to say 🙂
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Dear Friend (you might not be a troll, but you forgot to sign your name! LOL)!
Greetings!
Wiki has to be treated with a pinch of salt.
The rule for binding the sushi nigiri with a strip of nori is for aesthetic value and also to help secure the topping (e.g. making it easier to eat).
Wiki articles are written by nice people, but since most information is given freely, errors are inevitable whatever the efforts and honesty involved.
Whatever some “specialists” might say, sushi can be considered as the first fast food originating in Japan. Therefore, some of the so-called “rules” were established only recently by critiques and haughty chefs… As for pates and terrines in my homecountry, France!
If you want to know more consult my other blog at http://shizuoaksushi.wordpress.com/
But it will be a true pleasure to answer any of your questions as I’m also a sushi freak with the advantage of not only living in Japan but also in Shizuoka Prefecture which boasts the greatest (by very far) number of seafood varieties from shellfish to fish and edible seaweed!
Best regards,
Robert-Gilles
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I don’t have a wordpress account, actually – google brought me here 🙂
I forgot to add that I also thought that the nori strip was added perhaps to add to the taste of nigiri toppings that are naturally bland, but turns out it’s all arbitrary XD
Now I know where to pester you with all things sushi XD Thanks a lot for the link to your sushi blog (bookmarked already! :D)
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Sorry, I meant your real name! LOL
Well, you might be right to an extent with nori strips adding taste or balance with comparatively bland ingredients!
In any case it is a real pleasure to answer your questions, and frankly speaking I do not mind being pestered! LO
Best regards,
Robert-Gilles
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