peaches and eggplants

ginger-stewed eggplants

poached peaches in miso sauce

ronin to samurai

Once a month fabulous Rachael of La Fuji Mama is hosting a blog event named the WASHOKU WARRIORS. The callenge is to cook one or two announced recipes of a certain Japanese cookbook our way. So passionately but lonesome cooking nezumi now had become a true warrior! Since this time it's the 12th challenge there was free recipe choice. --- Maybe it becomes a kind of birthday buffet! It's August now and heat is getting gentle*, so ripe peaches and eggplants hopefully fit well.

*) :-D Saying the truth: In Germany it's too cold and in Japan it's too hot this month.

More about the peaches on La Fuji Mama blog.
More about the eggplants after the jump, recipe included.

     ginger-stewed eggplants

This isn't one of those unforgettable meals and it's not one you will craving for in certain occasions. Sounds boring? Noway! It is a wonderful versatile side dish with a decent but fine taste, elegant and somehow very Japanese. It goes good with all foods which are not too savory and it's great with noodles like soba.


* 2 to 4 eggplants, the smallest and thin-skinned you can find
* cooking oil

* 80 ml or 1/3 cup ichiban dashi (made of kombu and katsuobushi)
* 1 teaspoon sake and 1 small teaspoon sugar (alternatively mirin + a bit of sugar)
* a knob of fresh ginger, finely grated + its peels
* a thimbleful of soy sauce

* dry-roasted white poppy or sesame seeds (if you like)

You need also a large skillet and an otoshibuta or a flat lid, smaller than the pan, and a fitting circle of parchment paper.

Cut the eggplants in halves (if they're big make three slices) and make narrow slits into their skin. The frying pan should be large enough to hold the slices in one layer. Heat the oil and sear the eggplants skin-side down. Press them lightly into the pan. Turn them around and sear them for another minute.

Add dashi, sake or mirin, sugar and the ginger peels and lower the heat a bit. Cover the eggplants with the parchment paper and put the lid onto it (or use your otoshibuta). Cook so for 2 or 3 minutes. Then remove the ginger peels and add the soy sauce. Squeeze the grated ginger to get about 1/2 a teaspoon of juice and add this, too. After a further half a minute taste and adjust, if necessary, with a litte mirin or soy sauce: The eggplant should have a light and well balanced taste.

Remove the vegetables from the heat and let cool them in the covered pan.

Cut the eggplant slices in smaller pieces before serving and garnish them with the seeds.

Like all Washoku Warrior recipes, the ginger-stewed eggplants are adapted from Elizabeth Andoh's WASHOKU. Recipes from the Japanese Home Kitchen. There you can also find the eggplant recipe explained more precisely.



Fuji Mama hat gesagt…

FABULOUS JOB! I'm so glad that you have joined the Washoku Warriors!

nezumiiro.mausgrau hat gesagt…

No, no, I AM glad that I've joined! It's half past nine here, but I'd love to have every single one of these fantastic dishes - right now. A great roundup!