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
1/4 teaspoon ginger, grated
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
[ Directions ]
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. by using petty knife, score around the eggplant’s stalk to cut off the edge.
3. spear a chop stick into the eggplant to create ventilation.
4. On the surface, slit in length-wise
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.
6. Turn around, while heating. make sure all the surface gets blacken.
7. Here’s the poor eggplant,,,
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.
9. [method B] wash off in the bowl of water.
10. Ladies and Gentleman this is “the Yaki-nasu”
11. cut into 3~4pc and,, scratch the surface with toothpick.
12. soak the eggplant in soba sauce for 5~10min
13. to make an egg sheet. add cornstarch water into egg and mix well but don’t whisk.
14. place a non-stick pan on low heat. apply thin layer of oil and pour egg mixture.
15. tilt the pan to let egg spread evenly. place back on the stove when it’s already harden.
16. cook until the edge starts drying and slide a heat safe spatula underneath.
17. carefully turn over and cook the other side for 20~30 seconds.
18. after cooled down, roll the egg sheet.
19. start shredding from the side.
20. For bumpy surface ginger skin, scraping off by spoon will work great.
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!!
22. gently press a sheet of tinfoil against a greater and let notches come out.
23. now you can work it into paste just as usual…
24. after grating, you can directly peel off the tinfoil and use a spatula scrape off all the ginger paste.
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
26. put the noodles in to boiling water cook until ready.
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.
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