Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Name: Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 Aubergines; 1 Cucumber; 150 grams Boiled baby scallops; 4 tbsp Chojang; 1 tbsp Japanese leek (chopped finely); 1 as required Toasted sesame seeds

cookpad.japan @cookpad_jp

Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish.

When you make fine cuts on the cucumber for a decoration, always allow your knife point to touch the chopping board so as not to cut completely through the cucumber. Until you become used to doing this, place chopsticks alongside the cucumber (lengthways in front of you and behind the cucumber) and make fine cuts. Using sliced cucumber is fine instead of using a decorated one! Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

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Ingredients

4 servings

2Aubergines
1Cucumber
150 gramsBoiled baby scallops
[Chili, vinegar and miso sauce]
4 tbspChojang
1 tbspJapanese leek (chopped finely)
1as required Toasted sesame seeds

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Steps

1

Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
2

To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
3

Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
4

Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
5

Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
6

Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well.
https://cookpad.wasmer.app/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce

Chogochujang Korean Vinegar Red Chili Miso Sauce
7

Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.