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Recipes
Orido eggplant
Orito eggplant with sesame sauce
- Vegetables
- Japanese style
Ingredients (For 4 people)
| Orido eggplant | 2 |
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| Sesame paste | ||||||||||
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Method
Cut off the top and bottom of the orito eggplant to reduce its height by half. Peel the skin and insert a bamboo skewer into the flesh of the eggplant.
Apply salad oil (not listed) all over the eggplant, let it soak in for about 10 minutes, then microwave at 500W for 2 minutes and 30 seconds. Remove the plastic wrap, cover with kitchen paper, and microwave for 30 seconds to remove the oil.
Combine the dashi ingredients in a pot and heat. Add the eggplant and simmer over medium heat for about 10 minutes.
After removing the eggplant, strain the broth, put 160cc into a pot, add the sesame seeds, soy sauce, and mirin, bring to a boil, and thicken with water-soluble potato starch. Pour over the eggplant in a bowl.
Key Points
It is best to add potato starch after turning off the heat.
*Recipe provided by: Naoki Ohira, 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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