Name: Marinated Eggplant with Aromatics
Cuisine: 和食
Ingredients: 2 eggplants (300g); Vegetable oil, to taste; 2 tbsp white dashi (shiro-dashi); 1 tsp grated ginger; 1 myoga ginger; Chopped green onions, to taste; Bonito flakes (katsuobushi), to taste

About "Marinated Eggplant with Aromatics"

Simply peel two eggplants, coat them with vegetable oil, wrap them in plastic wrap, and microwave to achieve an incredibly melt-in-your-mouth texture. Marinate them in a plastic bag with a simple mixture of white dashi and grated ginger, then top with myoga ginger, chopped green onions, and bonito flakes. Since it requires no stove heat, it is a perfect, effortless dish for hot weather. Don't throw away the peeled skins—you can combine them with carrots and baby sardines to make a crispy kakiage tempura, adding an extra dish with zero waste. Enjoy it freshly made or thoroughly chilled in the refrigerator.

Introduction to kattyanneru/かっちゃんねる →

Tips for Making "Marinated Eggplant with Aromatics"

Prep
- By rubbing the oil over the eggplant while wrapping it in plastic wrap, you can coat it evenly without getting your hands dirty.
Heat control
- Microwaving the eggplant tightly wrapped at 600W for 3.5 minutes prevents discoloration, keeping its beautiful color while making it tender.
Marinating
- Placing the eggplant in a heat-resistant bag with dashi and ginger, and squeezing out the air, allows the flavors to penetrate deeply in just 5 minutes.
Plating
- Pouring the remaining marinade from the bag over the eggplant ensures no delicious flavor goes to waste.
Zero-waste tip
- The peeled eggplant skins (about 60g) can be combined with carrots, baby sardines, and tempura flour to make kakiage, utilizing ingredients with zero waste.
Serving tip
- While delicious served warm, chilling the dish thoroughly in the refrigerator before eating is highly recommended.

Ingredients for "Marinated Eggplant with Aromatics"

7 items

* Tap ingredient names to find on Amazon

2eggplants (300g)
Vegetableoil, to taste
2tbsp white dashi (shiro-dashi)
1tsp grated ginger
1myoga ginger
Choppedgreen onions, to taste
Bonitoflakes (katsuobushi), to taste

How to Make "Marinated Eggplant with Aromatics"

1
Cut off the stems of 2 eggplants and peel off all the skin with a peeler (save the peeled skins for making kakiage tempura).
2
Spread plastic wrap on a flat surface, place the eggplants on it one by one, and drizzle a small amount of vegetable oil over each.
3
Rub the oil over the entire surface of the eggplants while wrapping them in the plastic wrap, then wrap them tightly.
4
Place the wrapped eggplants on a microwave-safe plate and microwave at 600W for 3 and a half minutes.
5
After heating, carefully remove the plastic wrap to avoid burns and transfer the eggplants into a heat-resistant plastic bag.
6
Add 2 tbsp of white dashi and 1 tsp of grated ginger to the bag, close the opening, and shake gently to distribute the seasonings evenly.
7
Squeeze out the air from the bag, seal it tightly, and let it sit for about 5 minutes to allow the flavors to absorb.
8
Remove the eggplants from the bag, slice them into 1 cm thick rounds, and arrange them in a circle on a plate.
9
Pour the remaining marinade from the bag over the eggplants.
10
Cut off the root of 1 myoga ginger, slice it in half lengthwise, slice it thinly, and scatter it in the center of the plate.
11
Sprinkle chopped green onions and top generously with bonito flakes to finish.

Detailed Commentary on "Marinated Eggplant with Aromatics"

* Content organized by topics from the video.

No Stove Needed! Marinated Eggplant with Aromatics

Hello everyone, I'm Katchan! Today, I'm super excited because I received a lot of eggplants, so I'm sharing an incredibly easy and delicious eggplant recipe that requires no stove heat. Using plenty of seasonal eggplants and fresh aromatics, we will make 'Marinated Eggplant with Aromatics' which turns out amazingly tender just by microwaving and marinating. Dishes you can whip up quickly without using heat are a lifesaver during the hot season. I'll also share tips to bring out the maximum flavor of the eggplants, as well as a creative recipe to enjoy the leftover skins without any waste. I hope you enjoy cooking along until the end!

Tips for Microwaving Eggplant with Minimal Oil

First, let's start by prepping the main ingredient: the eggplants. We will use 2 eggplants (about 300g). Cut off the stems and peel the skin off completely using a peeler. Once peeled, spread plastic wrap on a flat surface, place the eggplants on it one by one, and drizzle a small amount of vegetable oil over them. The key tip here is to rub the oil onto the surface of the eggplants while wrapping them in the plastic wrap. This allows you to coat them evenly without getting your hands dirty at all. Wrap them tightly, place them on a microwave-safe plate, and microwave at 600W for 3 and a half minutes. By coating them with oil beforehand and steaming them tightly in the wrap, the eggplants will turn out incredibly tender while retaining their beautiful, vibrant color without discoloring.

Simple Marination with Dashi and Ginger

Once microwaved, we will marinate the eggplants. Since they are extremely hot right after heating, be very careful not to burn yourself as you remove the plastic wrap and transfer them to a heat-resistant plastic bag. Add 2 tbsp of white dashi and 1 tsp of grated ginger to the bag. Close the bag and shake it gently to distribute the seasonings all over the eggplants. Once coated, squeeze out all the air from the bag, seal it, and let it sit for about 5 minutes to let the flavors absorb. We only use two simple seasonings—white dashi and grated ginger—but this is all it takes to create a perfectly balanced flavor. Marinating in a sealed bag with the air removed allows the flavors to penetrate deep into the eggplants in a very short time.

Zero-Waste Crispy Eggplant Skin Kakiage

While the eggplants are marinating, we will make an eco-friendly, zero-waste 'Eggplant Skin Kakiage' using the peeled skins (about 60g) we saved earlier. Stack the eggplant skins and slice them diagonally into thin strips. Next, julienne 30g of carrot and place them in a bowl with the eggplant skins. Add 10g of baby sardines (shirasu), 5 tbsp of tempura flour, and a pinch of salt. Toss everything with chopsticks first so the flour coats the ingredients evenly. Once coated, add 6 tbsp of water and mix again. Heat about 5mm of oil in a frying pan over medium heat, and gently drop portions of the mixture in using chopsticks. If it starts to spread, gently press the sides with your chopsticks to shape it, and fry until the batter sets and the bottom turns golden brown. Flip them over and fry the other side until crispy, then remove and drain the excess oil.

Slicing the Eggplant and Adding Fresh Toppings

Once the eggplants are well-marinated, we'll move on to the final plating. Remove the eggplants from the plastic bag, slice them into bite-sized rounds about 1 cm thick, and arrange them beautifully in a circle on a plate. Once arranged, pour the remaining flavorful marinade from the bag evenly over the eggplants. Next, prepare the aromatic toppings. Cut off the root of 1 myoga ginger, slice it in half lengthwise, and then slice it thinly. Scatter the myoga in the center of the plate, followed by a sprinkle of chopped green onions. Finally, top generously with a heap of bonito flakes to complete this gorgeous, refreshing 'Marinated Eggplant with Aromatics.' Serving it alongside the eggplant skin kakiage makes for a truly spectacular table spread.

Tasting the Tender Eggplant and Crispy Kakiage

With our dishes ready, let's toast with a refreshing 'Red Shiso Sour'! The crisp shiso flavor is incredibly revitalizing. Taking a bite of the marinated eggplant, it is so melt-in-your-mouth tender that it almost falls apart when lifted with chopsticks—it literally melts in your mouth. It is hard to believe it was just microwaved; it is so soft, and the gentle flavors of the white dashi and ginger have soaked all the way through. The combination of the eggplant with the fresh aromatics like myoga, green onions, and bonito flakes is outstanding. While it is delicious served warm right after making, I highly recommend chilling it thoroughly in the refrigerator before eating. The eggplant skin kakiage is also fantastic, with its crispy batter, the savory saltiness of the baby sardines, and the pleasant chewiness of the eggplant skin making it the ultimate snack to pair with a drink!

About kattyanneru/かっちゃんねる

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