Eggplant noodles
This elegant dish is as smooth as somen noodles. It's easy to cut using a slicer. All you need is eggplant, so it's quick and easy to make, so be sure to try it this summer
How to make it
1
Peel the eggplant and slice it thinly with a slicer, then stack the slices and slice into thin strips
2
Wash with water to remove the scum and wipe off the moisture
3
Sprinkle potato starch on the drained eggplant and rub gently with your hands
4
Bring water to a boil, add the eggplant and boil for about 10 seconds, then immediately drop into ice water
5
Drain the eggplant, place in a bowl, and top with black pepper and white sesame seeds. Pour the mixed ingredients (A) over the eggplant to complete
Ingredients for 1 person
-
- Eggplant
- 1 (large)
-
- potato starch
- 3 tablespoons
-
- Coarsely smelt black pepper
- Appropriate amount
-
- White Sesame
- Appropriate amount
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Bonito dashi
- 3 tablespoons
[PR]
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