Eggplant Nanban pickles with Tosakanori
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Enjoy the delicious eggplant, starring alongside Tosakanori's vibrant colors of purple and red, making it visually stunning and delightful to the palate.
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Ingredients:
- Tosakanori (before rehydrating) 9g
- Eggplant (cut vertically in half and scored on both sides) 3 pieces
- Potato starch (approx. 20g)
- Ginger (peeled and thinly sliced, lightly rinsed) 3-5g
■A
- Mirin, soy sauce, vinegar - each 3 tbsp
- Tensai sugar (or your preferred sugar) - 1 tbsp
- Water - 3 tbsp
■B
- Salad oil (for frying) - 1 tbsp
- Sesame oil (for frying) - 1 tbsp
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate.
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In a small saucepan, heat mirin over medium heat until the alcohol evaporates (be cautious as it may flame up). Once settled, add remaining A ingredients and bring to a boil.
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Place eggplant in a shallow dish or plate, pour 4 over it, and let it cool. For quicker cooling, you can use a bowl or container and cool it rapidly with ice water.
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Wash eggplant after soaking it in water for about 5 minutes to remove bitterness, then pat dry thoroughly with kitchen paper. Drain ginger in a sieve to remove excess water.
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Heat B in a frying pan over medium heat. Coat the dried eggplant with potato starch, place skin-side down, and cook for about 4 minutes on each side until golden brown. Blot excess oil if desired.
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While still warm, soak the eggplant with cold A including the ginger. If you are concerned with the oiliness, lightly excess oil from the eggplant with a kitchen paper.
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Once cooled, turn the eggplant over and let it chill in the refrigerator to allow flavors to infuse. It's delicious when warm but even better as it cools!
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Serve the eggplant on a plate with a generous amount of pickling liquid and sprinkle Tosakanori on top. Enjoy the dish with its tangy pickling sauce and vibrant colors that are a feast for the eyes!
Tip:
For a larger serving, place plenty of Tosakanori in the center of a large dish. This dish is perfect for hot seasons, especially when served well-chilled. Enjoy the delicious eggplant, starring alongside Tosakanori's vibrant colors of purple and red, making it visually stunning and delightful to the palate. You can also omit the potato starch for a different version, equally delicious!
