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Receta Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce
by Robert-Gilles Martineau

Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce

Aubergines/egg plants or “nasu/茄子” in Japanese are a universal favourite.
Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake

Calificación: 4/5
Avg. 4/5 1 voto
  Japon Japanese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Aubergines: 4 (Choose them fat and almost round!)
  • Mirin/Japanese sweet sake: 50 cc/ml
  • Soy sauce: 50 cc/ml
  • Water: 300 cc/ml
  • Dashi konbu/seaweed powder: 8 g
  • Bonito shavings/Katsuobushi: 8 g
  • Cornstarch dissolved in lukewarm water: as appropriate
  • Ginger: freshly grated, as appropriate

Direcciones

  1. Prepare the oil for deep-frying.
  2. Peel the aubergines/egg plants and cut into 8~12 pieces each
  3. Deep-fry the aubergines/egg-plants until they reach a light brown/”fox” colour. Let them loose as much as oil as possible by leaving them on a mesh or a piece of kitchen paper. You will then tranfer them into serving dishes as in picture above.
  4. Drop mirin/Japanese sweet sake, soy sauce, water, dashi konbu/seaweed powder, bonito shavings/Katsuobushi in a pan and heat until boiling point. Add cornstarch dissolved in lukewarm water and stir until you have attained the appropriate thickness. Switch off fire.
  5. Pour sauce in equal amounts over the aubergines/egg-plants in each dish.
  6. Top with grated fresh ginger and serve.