Eggplants in a steamer
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This savory panchan is traditionally served chilled as an appetizer or as a vegetable side dish with rice. Japanese eggplant is steamed until tender, then soaked in a spicy garlic sauce. The combination of salty fish sauce and sweet eggplant is superb!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 grams of eggplant
- 1 tbsp soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon kochukaru
- 1 tsp. rice vinegar
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Cooking the dish according to the recipe:
- Quarter 900g of Japanese eggplant lengthwise and cut into 5cm pieces; season with salt. Steam the eggplants in a steamer over medium heat in two batches, stirring halfway through, until tender, 6 minutes. Let cool on paper towels.
- In a large bowl, combine 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochukara, and 1 teaspoon rice vinegar. Toss the eggplant with the dressing and garnish with green onions and toasted sesame seeds.
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