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Recipes
Orido eggplant
Stir-fried Orito eggplant and octopus with sesame miso
- Vegetables
- Japanese style
Ingredients (For 4 people)
| Orido eggplant | 2 |
| boiled octopus for raw consumption | 150g |
| grilled tofu | 1 knife (300g) |
| onion | 1/2 |
| miso | 75g |
| Seasonings | ||||||
|
| sesame oil | 3 tablespoons |
| Shimeji | 1/2 shares |
| Japanese ginger | 4 |
| sweet pepper | 4 |
Method
Slice the orito eggplant into rounds (3mm thick) and quickly fry in the microwave at 750W for 2 minutes with 1 and 1/2 tablespoons of sesame oil.
Cut the boiled octopus into pieces, the grilled tofu into dice, the onion into 1cm cubes, the shimeji mushrooms into pieces, the ginger into quarters, and the sweet and long chili peppers into halves.
Mix the seasonings with the miso and dissolve.
Stir-fry the onion and shimeji mushrooms in 1 and 1/2 tablespoons of sesame oil, then add the other ingredients. When it's fried, add ❸ and let it cook for 2-3 minutes until it's done.
Key Points
If you choose high-quality ingredients, oil, and seasonings, you'll be sure to make delicious meals.
*Recipe provided by: Akiyo Takeuchi, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Orido eggplant
An eggplant born in Shizuoka that is connected to the ``One Fuji, Two Taka, and Three Eggplants'' that were presented to Tokugawa Ieyasu. It has a round shape, a strong flavor, and a firm texture that doesn't easily fall apart when cooked.
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