As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country.
Here is a very simple but very Japanese recipe with aubergines/egg plants:
Triple-Taste Aubergines/Egg-plants!
INGREDIENTS: for 4 people
-Egg plants/Aubergines: 5
-Green leeks: 1 tablespoon (chopped)
-Ground sesame seeds: 1 nad a half tablespoons
-Soy sauce: 1 and a half tablespoons
-Sugar: 2 teaspoons
-Rice vinegar: 2 teaspoons
-Ground chili pepper: 1/3 teaspoon
RECIPE:
-Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.
-Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
Cut to your prefeered size.
-In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.
-Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!
Easy, isn’t it?
Great with beer!
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日本語のブログ
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Wonderful! I love Japanese cousine and eggplants; this recipe seems so simple, I will try it tomorrow.
By the way, I would love to reprint it in my blog with the reference to your site of course. I collect easy healthy recipes. Do you mind if i do that?
Cheers,Olga
Dear Olga!
Greetings!
Please do feel free to use anything!
This is all for sharing!
Cheers,
Robert-Gilles
A recipe after my own heart! Nasu… how I love you. Thanks for the variation with the leeks… I’ve always used green onion to the core ingredients.
Dear Debra!
Greetings! A few more nasu recipes to come! LOL
Robert-Gilles
As always a wonderful posting from a fountain of information. Thanks for being so thorough and interesting.
Because of your blogging, i am sending you an award of recognition.
I blog about it here: http://myhungrytum.com/2010/03/17/spreading-sunshine-in-the-foodie-world/
Regards,
Eric