Shizuoka Food Information Center
Recipes
Orido eggplant
Orito eggplant with agar sauce
- Vegetables
- Japanese style
Ingredients (For 4 people)
| Orido eggplant | 1 individual |
| Shiitake mushrooms and wood ear mushrooms | 3 pieces each |
| salt | 1/2 teaspoon |
| A | ||||||||
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| B | ||||||
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| C | ||||
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| Boiled and sliced carrots and okra | Appropriate amount |
Method
Dice the eggplant and shiitake mushrooms into 1-1.5cm cubes, and cut the wood ear mushrooms into strips. Spread them evenly on a heat-resistant plate and sprinkle with 1/2 teaspoon of salt.
Cover ❶ with a lid or plastic wrap and heat in a 750W microwave for 1 minute 30 seconds to 2 minutes.
Put A into a small pot, heat over medium heat, add ❷ and mix.
Once it boils slightly, turn off the heat.
Pour water into a large pot (you can shorten the time by adding ice) and heat ❹ in the pot.
When it has cooled down, add B, mix, and pour into a bowl to solidify. (It will harden for about 30 minutes at room temperature, but will harden faster in the refrigerator.)
Cut ❻ into easy-to-eat pieces and place in a bowl.
Garnish with carrots, okra, and ginger if you like, and it's ready. Mix C well and enjoy.
Key Points
・Once green perilla is soaked in water, it will not turn black and will maintain its green color.
*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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