Nono one thinks anymore that the specialty of the Land of the Rising Sun is sushi, sashimi and that’s it. So, here are the over one hundred “right” recipes from Traditional Japanese cuisine. The authentic flavors of the Rising Sun with Genki (Guido Tommasi Editore), who make everything simple, making you love the great richness of ingredients, cooking methods, flavors and colors even more.
Eggplant with creamy miso sauce
INGREDIENTS FOR 4:
1 aubergine
sesame seeds
vegetable oil.
For the sauce:
2 tablespoons miso (in supermarkets and ethnic emporiums)
2 tablespoons ground sesame seeds
1⁄2 tablespoon sugar
1 tablespoon mirin (or sherry, or dry white wine with a little sugar)
1 tablespoon sake
100 ml of water.
Procedure
Cut the aubergine in half lengthwise. Heat all the sauce ingredients in a saucepan over low heatmixing with a wooden spatula until it becomes creamy.
Eggplant with creamy miso sauce. Recipe and photos by © Francis Bouquillon, taken from “Traditional Japanese Cuisine” (Guido Tommasi Editore).
Heat the oil in a pan, brown the cut side of the aubergine for about ten seconds over medium heat. Turn the aubergine, sprinkle with water and put the lid on. Cook over low heat for 7-8 minutes. If you don’t encounter any resistance when you poke the pulp with a chopstick or fork, it’s cooked.
Arrange the aubergine on a plate, season it with the sauce and sprinkle with the sesame seeds.
Eggplant donburi
Eggplant donburi. Recipe and photos by © Francis Bouquillon, taken from “Traditional Japanese Cuisine”.
INGREDIENTS FOR 4:
2 bowls of cooked white rice
1 large aubergine
3 or 4 tablespoons of potato starch
vegetable oil
sesame seeds.
For the sauce:
1 tablespoon sake
3 tablespoons of mirin
2 tablespoons soy sauce
a little grated ginger.
“Traditional Japanese cuisine. The authentic flavors of the Rising Sun with Genki” Recipes by Hiroko Kikuchi, photo by © Francis Bouquillon (Guido Tommasi Editore)
Procedure
Cut the aubergine into thick slices and immerse them in cold water to eliminate the bitterness. Transfer them to a colander, dry them and sprinkle them with starch. Brown the aubergine slices on both sides over medium heat in a hot pan greased with oil.
Add the sauce ingredients and continue cooking, turning the slices until they become caramelized. Place the aubergine slices on the rice in a bowl and sprinkle with a pinch of sesame seeds.