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Receta Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants
by Robert-Gilles Martineau

Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants

As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country.

Here is a very simple but very Japanese recipe with aubergines/egg plants:
Triple-Taste Aubergines/Egg-plants!

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Egg plants/Aubergines: 5
  • Green leeks: 1 tablespoon (chopped)
  • Ground sesame seeds: 1 nad a half tablespoons
  • Soy sauce: 1 and a half tablespoons
  • Sugar: 2 teaspoons
  • Rice vinegar: 2 teaspoons
  • Ground chili pepper: 1/3 teaspoon

Direcciones

  1. Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.
  2. Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
  3. Cut to your prefeered size.
  4. In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.
  5. Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!
  6. Easy, isn’t it?
  7. Great with beer!