This is a recipe that I am planning to use as a topping of my next ramen workshop.
Do you know what...eggplant needs to be prepared.
This is why I am making a big deal out of it.
(Preparation 1)
1 large eggplant
1 tsp salt
30 ml apple cider vinegar
1 pot of water (No need to weigh）
Slice eggplant and soak in water with salt and vinegar for 15 minutes.
Drain off the water
Then, squeeze the eggplant tightly with your hands until no more water comes out.（The process is important to avoid oily eggplant.)
Sprinkle 2 tablespoons of cornstarch on the eggplant.
(Preparation of soy granuels is optional)
Boil 1/4 cup soy granules and drain well.
(How to stir fry)
Heat 1tbsp olive oil and brown the eggplant nicely.
When you flip it over, you will need one more 1tbsp oil, so add more and brown both sides.
If you are adding soy granuels, add in here and stir fry them together.
（Seasoning)
1 tbsp finely chopped ginger
2 tbsp soy sauce
2 tbsp mirin (sweet cooking rice wine)
2 tbsp sweet chili sauce(see below)
2 tbsp water
Toss the grilled eggplant with the seasonings.
(Finishing touches)
A pinch of black pepper,
Finely sliced red bell pepper, green onions, etc.
If you don’t have a store bought sweet chili sauce
add 2tbsp maple or any other syrup,1tsp garlic,1/2tsp chili flakes in stead.
It should look like this.
I would like to serve this sweet chili eggplant as a topping of a ramen today.
But it goes well with just some steamed rice too.
How did I make this ramen soup?
