Somen Noodle with Eggplant
I love eggplant. For this dish I deep-fried eggplant and marinate it in a spicy marinade for a few days. This is one of my favorite ways to prepare eggplants; this cooking method is called “age-bitashi” in Japanese and it’s used for various vegetables. The eggplant is one of the vegetables ideal for this preparation, as it becomes so soft and flavorful as it soaks up all the tasty marinade. I decided to enjoy this eggplant with somen noodle. They were served with the marinade and grated radish. This was delicious cold but it’s tasty at room temperature or when served hot as well.
Eggplant age-bitashi: deep fried eggplant, marinade (dashi(Japanese fish base), water, soy sauce, sugar, rice vinegar, garlic chili paste, salt, katsuo-bushi(dried bonito flakes)
Click here for recipe information.
茄子の揚げ浸しのせ素麺
最近ずっと食べたかった茄子の揚げ浸し。
こっちの茄子は大きいのでうまくいくかちょっと心配だったのだけれど美味しくできました～。
ちょっぴりピリ辛味に作って、汁ごと素麺にあわせました。
暑い日にぴったり～。
冷たいのを、ちゅるちゅる～っ、とさっぱりいただけます。
そして、お気に入りのラディッシュおろしも添えて。
もう一つのブログはコチラ。
