Eggplant noodles
This is an elegant dish that will make you feel as smooth as somen noodles. It uses a slicer so you can easily cut it. You can do it right away if you have eggplant, so be sure to try making it in the summer.
How to make it
1
Slice the eggplant skin, slice thinly with a slicer, then layer and cut into thin slices.
2
Wash with water, remove any lye and wipe off any moisture.
3
Sprinkle the dried eggplant with potato starch and gently rub it with your hands.
4
Boil water, add eggplant, boil for about 10 seconds, and then immediately drop it in ice water.
5
Drain the eggplant, place in a bowl and topped with black pepper and white sesame seeds. Pour the mixed [A] into this to complete the process.
Ingredients for 1 person
-
- Eggplant
- 1 piece (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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