Japanese dish-BBQ Eggplant cold hiyamugi-noodles


too hot? not much appetite? try this lovely Japanese Yaki-nasu cold noodles!
Eggplant itself doesn’t have much flavor… But if you put it through certain cooking process, its flavor changes dramatically! In Japan we have dish called “Yaki nasu” meaning,,burned eggplant. We literally burn eggplants until it gets completely black. This cooking process makes eggplant so aromatic and tasteful. This usually can be served as an appetizer but it’s also great to go with noodles!

[ Ingredients ]
~serves 1 ~
1 bunch hiyamugi noodles or soba noodles
1 eggplant
1/4 teaspoon ginger, grated
1 egg
1 teaspoon cornstarch, mix with equal part of water
1 teaspoon green onions, chopped
1~2 pinches Katsuobushi/shredded bonito
1/2 cup soba tsuyu
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

[ Directions ]
1-
1. the eggplants I usually find in the market here in Taiwan are long shape.
it’s actually better this way for this “particular cooking method”

2-
2. by using petty knife, score around the eggplant’s stalk to cut off the edge.

2-
3. spear a chop stick into the eggplant to create ventilation.
POINT-ENG

*when roasting process, eggplant creates a lot of steam. if you don’t make a hole, the steam remains inside and it gets too soggy. And most importantly, it might burst the skin while heating!!

 

 

2-
4. On the surface, slit in length-wise
POINT-ENG

*this way you can peel off the skin easily

 

 

2-
5. place BBQ screen or oven rack on the stove. put an eggplant and start flame broiling to burn the skin on medium high heat.

2-
6. Turn around, while heating. make sure all the surface gets blacken.
POINT-ENG

*it has to be completely black, this way the skin comes off so easily

 

 

2-
7. Here’s the poor eggplant,,,

2-
8. but once skin comes off, wonderful smell comes right at you!!
they are two ways to remove the skin.
[method A] wipe off the skin by wet towel.

2-
9. [method B] wash off in the bowl of water.
POINT-ENG

*try not to soak it while working on the skin. it absorbs water very well just like a sponge…
*you can do either way. whichever you think it’s convenient for you.

 

 

2-
10. Ladies and Gentleman this is “the Yaki-nasu”
Yaki=BBQ nasu=eggplant

2-
11. cut into 3~4pc and,, scratch the surface with toothpick.
POINT-ENG

*scratching surface breaks fiber, it absorbs dipping sauce effectively.

 

 

2-
12. soak the eggplant in soba sauce for 5~10min
POINT-ENG

*check the soba-tsuyu label, see if it’s concentrated. if so just follow the ratio of “kake” soba

 

 

2-
13. to make an egg sheet. add cornstarch water into egg and mix well but don’t whisk.
POINT-ENG

*adding starch makes egg sheet elastic which prevent from ripping apart when handling.

 

 

2-
14. place a non-stick pan on low heat. apply thin layer of oil and pour egg mixture.

2-
15. tilt the pan to let egg spread evenly. place back on the stove when it’s already harden.

2-
16. cook until the edge starts drying and slide a heat safe spatula underneath.

2-
17. carefully turn over and cook the other side for 20~30 seconds.

2-
18. after cooled down, roll the egg sheet.

2-
19. start shredding from the side.

2-
20. For bumpy surface ginger skin, scraping off by spoon will work great.

1-
21. the most trouble can be using a greater to make ginger paste part… it always leaves lots of fiber on the notches and it’s hard to take them all off… but here’s a good solution!!

2-
22. gently press a sheet of tinfoil against a greater and let notches come out.

2-
23. now you can work it into paste just as usual…

2-
24. after grating, you can directly peel off the tinfoil and use a spatula scrape off all the ginger paste.
POINT-ENG

*you see no mess on the surface! you just rinse off the greater and done!!

 

 

2-
25. in the picture, I am using noodles called [hiyamugi] it’s kind of thin noodle,,
see what type of Japanese noodles are available, basically you can use any kind.
from so-men noodles, udon-noodles to soba-noodles

2-
26. put the noodles in to boiling water cook until ready.
POINT-ENG

*the time may vary depending on the type of the noodles you are using.
please refer to the package.

 

 

2-
27. when it’s done, put them into the running water to wash off the starchy texture.
drain the excess water, place on a plate. decorate with shredded egg, eggplant, ginger paste, chopped green onion and katsuo bushi. pour soba sauce in when you eat.

Copyright © MASA in the Kitchen- All Rights Reserved.

2 thoughts on “Japanese dish-BBQ Eggplant cold hiyamugi-noodles

  1. I read a lot of interesting articles here. Probably you spend a lot of time writing, i know how to save
    you a lot of work, there is an online tool that
    creates readable, google friendly posts in seconds, just type in google –
    laranitas free content source

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s