Spicy Steamed Eggplant Salad
Pine nuts and ultra-fine julienned Japanese long onion complete the flavor of eggplants.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
Directions
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Remove the stems and peel the eggplants. Place into a lidded microwave-safe container and heat in a microwave for 4 to 5 minutes. Allow to cool, then cut into 6 pieces.
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Remove any roots from sprouts, then quickly boil in water with a little salt.
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Julienne the cucumber, bell pepper and celery.
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Cut the Japanese long onion into 5 cm (2 in.) lengths, place in cold water, drain, then julienne into ultra thin strips.
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Quickly pan fry the pine nuts in oil, being careful not to scorch.
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Mix together (A) to prepare the dressing.
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Arrange the sprouts, peppers and celery on a large plate, then top with the eggplant. Sprinkle on the ultra thin sliced Japanese long onion strands and then the pine nuts. Lastly, pour on the dressing.
Cooking Basics
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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