Soy Sauce-Mirin Eggplant
We are trying out a new eating arrangement at home: eating together with baby as a family, which means eating dinner early (think 6 pm), which means, because Dennis doesn't get home from work till 5:30 pm at the earliest, the responsibility of cooking dinner is mine completely. Since baby does not suffer being left alone for more than three minutes these days, the meals have to be easy to prepare. So far this week, we've done soba noodles on Monday - very easy and very healthy. Today, I am making Miso Marinated Salmon and this recipe featured in last month's issue of Food and Wine magazine. We had it two weeks ago and decided it is a keeper.
1 1/2 lbs Japanese Eggplants, cut crosswise 1 inch thick
Togarashi, for sprinkling (available at Asian Markets)
1/4 cup canola oil
1/4 cup sesame oil
2 tbs mirin
1 tbs soy sauce
1 tbs water
Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tbs of each of hte canola and sesame oil until simmering. Add the eggplant and cook over moderately high heat until browned on the bottom. Either brush the eggplant with the remaining canola and sesame oil. If you don't have a brush, drizzle oil over the eggplant. You might have leftover oil.
Turn and cook until deeply browned on the bottom and tender. Add the mirin, soy sauce and water to the skillet. Turn off heat (if pan is very hot). The sauce will cook down and turn into glaze in a minute or so. Serve with more togarashi if desired.
1 1/2 lbs Japanese Eggplants, cut crosswise 1 inch thick
Togarashi, for sprinkling (available at Asian Markets)
1/4 cup canola oil
1/4 cup sesame oil
2 tbs mirin
1 tbs soy sauce
1 tbs water
Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tbs of each of hte canola and sesame oil until simmering. Add the eggplant and cook over moderately high heat until browned on the bottom. Either brush the eggplant with the remaining canola and sesame oil. If you don't have a brush, drizzle oil over the eggplant. You might have leftover oil.
Turn and cook until deeply browned on the bottom and tender. Add the mirin, soy sauce and water to the skillet. Turn off heat (if pan is very hot). The sauce will cook down and turn into glaze in a minute or so. Serve with more togarashi if desired.
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