Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, japanese-style stuffed eggplants. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Japanese-Style Stuffed Eggplants is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Japanese-Style Stuffed Eggplants is something which I’ve loved my entire life.
Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp. The dish is equally fresh, savory and aromatic with the flavor of the shrimp complemented wonderfully by salty oyster sauce and wafts of heavenly sesame oil. The highlight of this dish is the unique flavor of the Chinese eggplant. Saute sausage and garlic until sausage is evenly brown.
To get started with this recipe, we have to prepare a few ingredients. You can cook japanese-style stuffed eggplants using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Japanese-Style Stuffed Eggplants:
- Take 100 grams Ground beef and pork mix
- Make ready 80 grams Onion (minced)
- Make ready 4 Eggplants
- Get 1/4 tsp ※Salt (for salting the eggplant)
- Get 1 tbsp ●Plain yogurt
- Take 1 tbsp ●Mayonnaise
- Make ready 1 tbsp ●Panko
- Make ready 1/4 tsp each ●Salt and pepper
- Make ready 1/4 tsp ●Nutmeg
- Take 100 grams ☆Grated daikon radish
- Prepare 6 ☆Shiso leaves
- Make ready 8 tsp ☆Soy sauce
- Get 1 tbsp ※Salt (for serving)
It's called 'agedashi nasu' (揚げ出し茄子) in Japanese. The word 'agedashi' (揚げ出し) is a type of dish that is made by deep frying ingredients and eating with a dashi based sauce. A Japanese eggplant looks like a skinnier, leaner version of the eggplant you grew up with. It's a member of the nightshade family along with potatoes, peppers and tomatoes.
Steps to make Japanese-Style Stuffed Eggplants:
- Finely chop the onion. Steam in a silicone steamer for 2 minutes. Set aside to cool.
- Preheat the oven to 230°C.
- Cut the eggplants in half lengthwise and scoop out the flesh. Finely chop the flesh, work in the salt, rinse, then drain.
- Combine the finely chopped eggplant, meat, onions, and the ● ingredients, and mix until it turns palish. Soak the eggplant skins in water to remove the bitterness.
- Lightly blot the eggplant skins with paper towels to remove excess moisture, then stuff them with the meat mixture. Bake in the oven for 20 minutes.
- Prepare the ☆ toppings! Grate the daikon radish. Slice the shiso leaves. Prepare the soy sauce.
- Once baked, transfer to a frying pan with oil, cover with a lid, and cook both sides over high heat to finish!
- Garnish with the grated daikon radish and shiso leaves and serve.
A Japanese eggplant looks like a skinnier, leaner version of the eggplant you grew up with. It's a member of the nightshade family along with potatoes, peppers and tomatoes. Like tomatoes, they're technically a fruit (we can dive into that debate, if you want). Japanese eggplant is slender and longer than the traditional rounded eggplant we are used to in the West. One advantage of cooking with Japanese eggplant is that it virtually seedless and therefore less bitter than regular eggplant.
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