Chinese-style picada from Karikuya eggplant
This is a pikata-style dish made from Kariruya eggplant wrapped in pork and grilled in an egg batter. The key is to roll it thoroughly with pork to prevent the cheese sandwiched between the eggplant from melting.
How to make it
1
Put the ingredients [A] in a bowl and mix well using a whisk.
2
Cut the Karikuya eggplant into strips of strips about 5mm thick, 4cm tall and 3cm wide. Cut the melted cheese to the eggplant size.
3
Sprinkle a thin layer of flour into the eggplant, sandwich it with melted cheese, and roll it with pork belly. A guideline for pork belly is about 15g per piece.
4
Sprinkle with salt and pepper, sprinkle with potato starch, then pour in the pikata liquid from [A].
5
Place a frying pan with salad oil over high heat and cook [4]. In the middle, pour in Shaoxing wine and grill both sides.
6
Serve with chili sauce in a bowl and topped with shibuletto if desired.
Ingredients for 3 people
-
- Kariru family eggplant
- 1/2
-
- Pork belly
- 120g
-
- Melting cheese
- About 3
-
[A]
- Parmesan cheese
- 1 tablespoon
-
- water
- 50cc
-
- Beat egg
- 1/2 pieces
-
- flour
- 50g
-
- For flour flour
- A little
-
- salt
- A little
-
- Pick it
- A little
-
- potato starch
- A little
-
- Salad oil
- 2 tbsp
-
- Shaoxing wine
- 1 tablespoon
-
- Karikuya Eggplant For finishing
- Appropriate amount
-
- For sible
- A little
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