Tag Archives: 茄子

Vegan Japanese Recipe: Eggplants Agedashi

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Agedashi/揚げだし is atrditional cooking technique in Japan that combines frying/pan-frying/deep-frying/Age-揚げ and a soupstock/dasi-出し.
Check this vegan recipe for Japanese dashi first!

Eggplants Agedashi/nasu Agedashi/茄子揚げだし

INGREDIENTS (for 2~3 people)

Eggplants: 2
Fresh ginger: 1 cut 2×3 cm
Dashi/soupstock: 100cc (1/2 cup)
Soy sauce: 1 + 2/3 tablespoons (25cc)
Mirin/sweet sake if unavailable sake + sugar or dry white wine + sugar): 1 + 1/2 teaspoon (12.5 cc)

RECIPE

Prepare the soup stock in a pan for immediate use later by pouring in the dashi soupstock, soy sauve and mirin.

Do not peel the eggplants.
Cut off both ends and cut in halves.
Then make shallow indents with a shrp knife every 2 or 3 mm. This will not only make the skin easy to eat but also allow all the ingredients to “sink in/imbibe” the eggplants!

Fry in shallow oil at 160~170 degrees Celsius.
Turn them over from time to time.

Fry for 2 minutes so that the eggplants attain a nice color.
Take out of oil immediately.

Place the eggplants in a serving dsh while they are hot (improtant!) and pour the heated dashi aver them.
Place grated fresh ginger on top and serve!

Great with beer!

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

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Vegan Japanese Recipe: Eggplants Pan-fried with Ground Black Sesame Seeds

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
The present recipe makes use of black sesame seeds, that is roasted sesame seeds!
Apparently they are not so easy to find in Europe, which is a real pity!

INGREDIENTS (for 4 people)

Although we can buy ground black sesame seeds in Japanese markets, buy it whole and grind some just before cooking!
Great taste and flavor and so rich in nutrients!

Eggplants: 6 (long variety)
Ground black sesame seeds: 60 g
Japanese sake: 100 cc (1/2 cup). If unavailable use dry white wine!
Mirin/Japanese sweet sake: 50 cc (1/4 cup) If unavailable use very sweet white wine!
Soy sauce: 1 tab;espoon
Sugar: as appropriate
Water: 100 cc (1/2 cup)
Vegetable oil: as appropriate

RECIPE

Do not peel the eggplants.
Cut lengthwise in four, and then in halves across.
Remember that eggplants absorb oil so do not hesitate to use a lot of the latter!

Fry the eggplants.
When the eggplants have become soft and absorbed most of the oil, first add all the ingredients except the sugar and water. Fry for a while. Add the sugar and keep frying for a while.

Mix well and add the water. Turn the fire low and fry/cook until the juices have become very thick.
Switch off fire and let cool completely.

As this dish is very tasty cold, make a big batch and chill inside the refrigerator!

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

Vegan Japanese Recipe: Eggplants Pan-fried with Basil and Amazu!

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
The present recipe is a bit of a crossover between Asia and Europe!
Amazu/甘酢 means sweet Japanese rice vinegar! If you don’t have any use rice vinegar and some honey!

Eggplants Pan-fried with Basil and Amazu/Nasu to Bajiru no Amazu Itame/茄子とバジルの甘酢炒め!

INGREDIENTS: (for 4 people)

Eggplants/Aubergines: 4
Rice vinegar: 30 cc(1/6 of a cup)
Cane sugar: 1 tablespoon
(If you use amazu, count 40 cc~1/4 of a cup)
Salt: 1/2 teaspoon
Olive oil: 50cc (1/4 of a cup)
Basil leaves : 5~6 large leaves

RECIPE:

Cut all the eggplants in bite size pieces and fry in olive oil on a low~medium fire.

Fry eggplants until they have softened completely.
Add salt, rice vinegar and cane sugar (or amazu) and keep stirring and frying until juices have completely evaporated.

Once the eggplants have attained a stewed aspect, switch off fire, add finley chopped basil and mix.
Serve hot. Great atop freshly steamed rice!

You can also let it cool down and chill it inside refrigerator for a nice snack to accompany beer!

Once again, so simple!

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

Vegan Japanese Cuisine: Nasu Somen/Egg-plant Somen

I’m neither vegan or vegetarian, but I can tell you that the present scorching weather might convince me to become one! LOL
Egg-plants or aubergines (frankly speaking, I orefer the latter!) are abondant in this season, and they are easily available as organic vegetables, too. There are so many kinds in Jpaan, including Mizu Nasu/Water Aubergines that are eaten raw!

Grilled or fried aubergines are very popular, but there are simpler and healthier ways to prepare them!
Somen/素麺 are very thin noodles that are enjoyed cold/chilled in summer.
Here is a simple recipe just in between: Nasu Somen.

INGREDIENTS & RECIPE:

-Count one long-type aubergine per person.

-Peel the aubergine and cut it in very thin strips with the point of a sharp knife.

-Coat the the aubergine strips with cornstarch.

-Prepare one pan full of hot (just before boiling point) and a large bowl full of icy (leave some cubes of ice in it) water.

-Cook the cornstarch-coated aubergine strips in the pan full of hot water (keep the fire low), a small bunch at a time, and as soon as cooked to satisfaction (should not take long, bu experiment!) transfer into icy water.

-Once the aubergine strips have cooled down completely, transfer into a sieve and drain thoroughly. Place on a serving dish as shown on picture above.

-Use vegan dashi and some light soy sauce or ponzu as sauce. Add a little chili pepper if you like your food hot.
Top with plenty of available sprouts and greens as well as grated ginger. Experiment again! There is no end to delicious variations!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

Vegan Japanese Stew

Just about time I came back to my vegan and vegetarian (I’m not) friends with a recipe they can create in Japan or back home!

Vegan Japanese Stew!

INGREDIENTS: For 6 people

-Carrots: 2]
-Soy beans: 2 cups
-Konbu/seaweed (dry): 20 cm
-Sato Imo/taro: 7~
-Mirin/sweet sake: 1 cup
-Soy sauce (of your choice): 90 cc/ml

RECIPE:

Clean the sato imo/taro.

Peel the carrots.

Peel the sato imo/taro and clean under running cold water.

The soy beans should have been left to soak for a whole night before being boiled for 3 hours or until soft.

About time to slice those carrots!

Dice the carrots.

Drop the carrots and soy beans inside a large pot.

Break/cut the konbu/seaweed into large pieces.

Break again into small pieces. You will eat them!

Pour plenty of water.

Simmer over a small fire for 40 minutes.

Slice the sato imo/taro.

Cut in cubes.

Scoop out unwanted matters from the surface.

Add the cubed sato imo/taro.

Stir to mix.

Add mirin/sweet sake.

Add soy sauce.

Simmer until water disappears.

Continue simmering!

You are almost there!

Serve!

It can be served both hot or at room temperature. Great in bento!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento

Please check the new postings at:
sake, shochu and sushi

Egg-Plant/Aubergine Carpaccio

Aubergines or egg plants as they are called in the US are a world-popular vegetable. They originated in India, but are found everywhere.
The Japanes make a large consumption of them and try to come with new recipes.
Here is a simple recipe that blends many culinary cultures:
Aubergines/Egg-Plants Carpaccio!
Incidently, you can easily make it vegan!

INGREDIENTS: For 2 people

-Egg-plants/Aubergines: 2
-Grated fresh ginger juice: as appropriate
-Fruit tomatoes: as appropriate
-Lucolla: as appropriate
-Garlic: 1 clove
-Dressing: vinaigrette as appropriate
-Olive oil: EV as appropriate

RECIPE:

Grill the egg-plants/aubergines directly on a grill over the fire. Turn them around until they are properly cooked.
Peel them as soon as possible.

-Place the peeled hot aubergines into a bowl with vinaigrette and ginger juice. Let cool completely. Chill inside refrigerator.

-Take out serving dishes. Cut the garlic clove in halves and brush the plate with them for plenty of taste!
If you have any left chop it finely and add it to the egg plants/aubergines.

-Take the aubergines out of the bowl (proceed one at a time). Wrap each in cellophane paper. Press it with your hand to make it flat. Take out and cut into slices to the appropriate size.

-Arrange the slices as you would do with carpaccio.

-Cocasse/cut in small squares the tomatoes. Place them with some luccola atop the egg-plants/aubergines.

-Delicately pour good quality EV olive oil all over the carpaccio.

-Enjoy!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

Deep-fried Pork-stuffed Aubergines/Egg-plants

Her is another recipe for my friend, Hapabento.
It is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuufed Aubergines/Egg-plants!

INGREDIENTS: For 5 people

-Aubergines/Egg-plants: 5 (choose long ones)
-Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
-Leeks: 3 tablespoons (chopped)
-Carrots: 3 tablespoons (chopped)
-Ginger: 1 teaspoon (freshly grated)
-Cornstrach: 1 tablespoon
-Beaten egg: 1 tablespoon
-Salt: 1/2 teaspoon
-Pepper: to taste
-Deep-frying/batter:
-Egg: 1/2
-Cornstarch: 4 tablespoons
For decoration/accompaniment:
-Beansprouts: as appropriate
-Mini-tomatoes: as appropriate

RECIPE:

-In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.

-Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.

-Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.

-Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.

-Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.

-Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.

-When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.

-Decorate dish with beansprouts and mini-tomatoes as shown in picture.

-You can season them with chili pepper, rice vinegar or soy sauce (or all together)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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