Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, eggplant in nanban-vinegar with shiso leaves. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Eggplant in Nanban-Vinegar with Shiso Leaves is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant in Nanban-Vinegar with Shiso Leaves is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have eggplant in nanban-vinegar with shiso leaves using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant in Nanban-Vinegar with Shiso Leaves:
- Get 6 Eggplant (slim Japanese type)
- Take 1 1/2 tbsp Sesame oil
- Get 1 dash Salt
- Make ready 133 ml ◆Water
- Get 66 ml ◆Rice Vinegar
- Prepare 66 ml ◆Soy sauce
- Make ready 66 ml ◆Sugar
- Take 3 tbsp ◆Mirin
- Take 1 to 2 ◆Red chili pepper (sliced)
- Get 2 leaves Shiso leaves
Instructions to make Eggplant in Nanban-Vinegar with Shiso Leaves:
- To make the nanban-vinegar: quickly boil the ◆ ingredients and cool.
- Cut the eggplant in half lengthwise. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette. Soak in water and remove any scum.
- Drain and coat well with sesame oil and salt.
- Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender. Drain well.
- While hot, marinate in the nanban-vinegar and refrigerate. Allow some time for the marinate to penetrate. Serve with shredded shiso leaves.
So that’s going to wrap it up for this special food eggplant in nanban-vinegar with shiso leaves recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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