Step-by-Step Guide to Make Quick Simmered Eggplant and Japanese Leeks

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Perfect Simmered Eggplant and Japanese Leeks. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Simmered Eggplant and Japanese Leeks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Eggplant and Japanese Leeks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Eggplant and Japanese Leeks is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Simmered Eggplant and Japanese Leeks using 8 ingredients and 5 steps. Here is how you can achieve it.

I modified a recipe I saw about 10 years ago in a magazine from an izakaya (Japanese gastropub). The vegetables tends to fall apart, so don't simmer for too long. This tastes better if the dashi stock is pretty strong. If there's not enough oil in the pan at Step 3, add a little more to taste, but if you add too much it will become oily, so wipe the excess at Step 4. For 4 servings. Recipe by Nanakai mama

Ingredients and spices that need to be Get to make Simmered Eggplant and Japanese Leeks:

1. 5 small or 3 long Eggplant (slim Japanese type)
2. 1 stalk for stir frying plus 5 cm of the white part for garnish Japanese leek
3. 1 Red chili pepper
4. 50 ml Vegetable oil
5. 180 ml Dashi stock (if using dashi stock granules, use 1/2 teaspoon plus water)
6. 50 ml Sake
7. 2 tbsp Sugar
8. 3 tbsp Soy sauce

Instructions to make to make Simmered Eggplant and Japanese Leeks

1. Slice the eggplants about 2-3 cm thick. It's best to slice them thickly, since they tend to fall apart while simmering.
2. Slice the leek about 1 cm thick. Shred a 5 cm piece of the white part of the leek finely to use as garnish.
3. Heat oil in a pan. When the oil is hot, add the eggplant. Stir fry thoroughly, letting the eggplant absorb the oil in the pan.
4. When the eggplant slices are completely saturated with oil and starting to brown, add the leek and stir fry quickly. If there's any oil left in the pan, wipe with paper towels for a better finish.
5. Put sake and dashi stock in the pan, and bring to a boil. Add the sugar, soy sauce, and sliced red chili pepper. Simmer over low-medium heat for about 8 minutes and it's done. Let it cool down a bit and taste. Season with a little mentsuyu if needed.

While that is by no means the end all be all guide to cooking quick and easy lunches it's excellent food for thought. The stark reality is that will get your creative juices flowing so you are able to prepare excellent lunches for the own family without having to accomplish too terribly much heavy cooking in the practice.

So that is going to wrap it up for this exceptional food Simple Way to Prepare Award-winning Simmered Eggplant and Japanese Leeks. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!