Somen with Eggplant Yakibitashi
Sautéed eggplant enhances the marinade-dipping sauce of dashi, soy sauce and mirin, making it more umami-rich than usual somen dipping sauce. Both the marinade-dipping sauce and somen are simple to prepare, making this an easy appetizer. For a more traditional Japanese taste, substitute chopped green onion for dill garnish.
Ingredients (4 appetizer servings)
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240 ml / 1 C dashi stock
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2 T+ 1 t Kikkoman Soy Sauce
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2 T+ 1 t Kikkoman Manjo Mirin
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5-6 small Japanese eggplants, or 1 large American eggplant, total 360 g / 13 oz.
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1/4 t salt, about 0.5% weight of eggplants
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1 1/2 T pure olive oil or vegetable oil
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2 bundles somen, each 50 g / 1.8 oz.
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1 knob grated ginger for garnish
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Dill for garnish
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Red bell pepper, thinly sliced for garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Bring marinade ingredients to a brief boil in a small saucepan. Turn off heat and allow to cool.
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2
Peel the eggplant. Cut into 4 equal pieces lengthwise, then cut these into 1.2 cm / 1/2 in. thick pieces. If eggplant is large, cut into 1.2 cm / 1/2 in. cubes. Sprinkle eggplant with salt and set aside for at least 15 minutes. Squeeze out excess moisture.*2
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3
Heat oil over low-medium heat in a non-stick frying pan and add eggplant. Cook until lightly browned, then remove and place on a paper towel to soak up excess oil. Add the cooked eggplant to the marinade and allow to steep for up to 60 minutes.
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4
Just before serving, boil somen noodles following package instructions. Drain, rinse with cold water and drain again.
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5
Divide somen among four small bowls. Spoon the marinated eggplant onto the noodles and pour 3 T marinade over each serving. Garnish with grated ginger, dill and bell pepper.
- *1Yakibitashi is a dish of grilled vegetables or fish, typically marinated in dashi, soy sauce and mirin.
- *2Sprinkling with salt rids eggplant of moisture and bitterness. Removing excess moisture creates a firmer texture and prevents over-absorption of oil.
Recipe by Michiko Yamamoto
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