Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu
This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.
1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.
2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.
3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.
4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL
Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu
This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.
1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.
2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.
3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.
4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL
Cooking Instructions
- 1
Chop the eggplant roughly. Soak in water to get rid of bitterness.
- 2
Chop the green beans in half lengthwise. Chop the aburaage into 5mm pieces.
- 3
Heat oil in a pan, and start by stir-frying the green beans.
- 4
When the beans are cooked, add the eggplants and continue cooking.
- 5
When the eggplants are cooked and become light purple, add the aburaage and continue cooking.
- 6
Add the Japanese soup stock. When it comes to a boil, add sugar and soy sauce. Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes.
- 7
When the sauce is almost completely reduced, remove from the heat. Allow the flavor to settle and meld for about 10 to 15 minutes and it's done.
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