Eggplant in Nanban-Vinegar with Shiso Leaves
- 6 Eggplant (slim Japanese type)
- 1 1/2 tbsp Sesame oil
- 1 dash Salt
- 133 ml Water
- 66 ml Rice Vinegar
- 66 ml Soy sauce
- 66 ml Sugar
- 3 tbsp Mirin
- 1 to 2 Red chili pepper (sliced)
- 2 leaves 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.
slim japanese type, sesame oil, salt, water, vinegar, soy sauce, sugar, mirin, red chili pepper, leaves
Taken from cookpad.com/us/recipes/148847-eggplant-in-nanban-vinegar-with-shiso-leaves (may not work)