Egg plants or aubergines, originating from India, are very popular in Japan and chefs have come up with many simple and succulent recipes in this country!
Here is a very simple one to satisfy the priorities of a vegan or vegetarian.
It makes for a great snack with your drink!
Japanese Simmered Egg plant/Nasi no Ni Komi/茄子乃煮込み
INGREDIENTS For 3 egg plants
Egg plants: 3 shortish and round
Soy sauce: 2 tablespoons
Sugar: 3 tablespoons
Dry short chili (鷹の爪): 1
Sesame oil: as appropriate
Take/cut off the sepals and puncture the egg plant with a tooth pick in dozen places.
In a wok or saucepan drop the egg plants and add soy sauce, sugar and chili. Switch the fire on to hot.
Rool the eggplant in the juices regularly.
Once the liquid has reduced to half, turn the fire down to medium.
Once the liquid has been absorbed by the eggplant add the sesame oil and roll the eggplants in them.
Switch off fire and serve!
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The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
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Must-see tasting websites:
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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery