Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste. This cold noodle is a popular home cooking in hot & humid Japanese summer. If you cannot find hiyamugi noodle, substitute with somen or capellini. #eikoskitchen

I created this recipe to make a variation of mapo tofu. This is a very popular dish at our house. This recipe is great for people who like eggplant better than tofu! Please check out my popular mapo tofu recipe as well!!Stir-fry the doubanjiang very well, just like when you cook mapo tofu! This is the key. Even if it's troublesome, stir-fry the eggplant separately.You don't have to add garlic.You can adjust the spiciness by adjusting the amount of doubanjiang. For 2-3 servings. Recipe by Tabunhirose

I wanted to prepare a lot of eggplant without using any oil in some healthy way, and wanted to prepare it quickly and simply!!There's absolutely nothing to it. Make your own version of the meat filling! The eggplants will absorb the oils, but that's no trouble if prepared this way! There's no need to use a stove top!! Recipe by yukiayane

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish, or seasoned spinach, so why not prepare a batch?This is also delicious served chilled. It you have time to make it in a steamer, it will taste even better. Recipe by HaradaKiTN

This is a revised version of Fuchsia Dunlop's classic from her memoir, "Shark's Fin and Sichuan Pepper".After sifting through several recipes and testing out the ingredients, I changed the order of some, the amount of others, and eliminated a few.The level of salt is important to control. Make sure to rinse the eggplant well before cooking. Some recipes, including Fuchsia's, call for 3 tbsp of doubanjiang. I found that 2 works well for me.No soy sauce or vegetable/chicken stock is needed, in my opinion. The doubanjiang takes care of that, as well as the residual salt in the eggplant.I switched the garlic/ginger before the doubanjiang to cook them well before merging with any other ingredients. Also, I add the potato starch slurry before the eggplant to be able to focus on the thickness of the sauce, which was hard for me to gauge through the eggplant.Make sure to move the wok off heat as needed to avoid burning any ingredients.Maybe I should call this Waiguo ren Eggplant?

I love eggplant so I wanted to make an easy rice bowl using eggplant.Please adjust the amount of eggplant and sake depending on how many servings you need.Make sure that the bacon is cooked until crispy.The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste.I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly. For 4 servings. Recipe by Sakusumi mama

I wanted to eat some mapo eggplant but didn't have any ground meat! That's when I remembered that there's a method of cooking tofu so that it has the texture of ground meat, so I tried it out to in this version of mapo eggplant.User 4 or more cooking chopsticks held together to stir fry the tofu until it has the texture of ground meat. Adjust the amount of doubanjiang to taste. If you add some sancho pepper it becomes a dish for adults only.It's delicious just with eggplant and tofu, but I recommend adding carrots and bell peppers. For 2 to 3 servings. Recipe by yaburie

A healthy twist—no wrappers needed! Just wrap in parchment paper and steam in the microwave for a super easy dish. The eggplant turns meltingly tender and juicy—so delicious!Recipe background: I found wrapping shumai in skins a hassle, so I tried stuffing the filling into eggplant instead. It turned out to be a big success—healthier and even tastier than regular shumai! Even my daughters, who usually don’t like steamed eggplant, love this eggplant shumai. Please give it a try!

Miso Glazed eggplant, also known as Nasu Dengaku in Japanese is a healthy vegan dish that is most eaten as an appetizer or side dish. Nasu means eggplant and dengaku refers to miso paste glazed on food. Only six ingredients are used in this dish and you can easily make it under 30 minutes. A quick and easy meal that you can whip up during the weeknight.https://www.youtube.com/watch?v=GhM5kwnwtow

Ginger pork with tender eggplant and a perfect match with shiso leaves. The key is how you cut the eggplant.The origin of this recipeEggplant recipe

Hearty and filling with fried tofu and ground pork. This dish goes great with rice. You can adjust the spiciness with chili oil, so it's kid-friendly too! Also works well as a mapo rice bowl.Recipe background:I had fried tofu, ground pork, and wanted to use up some chili oil. This version was even more popular than regular mapo tofu. The silken-style fried tofu is easy to eat, and I used plenty of ground pork. The mild spiciness was a hit too.

I generally freeze after Step 7. It's great when I don't want to cook. I just need to thaw and saute.You don't need to be precise to make the miso mixture. As long as it's easy to spread, it's fine.You can freeze them after Step 7.Adding sesame oil or chili paste to the miso mixture may be nice.You can saute as is, or slice it up and cook with some vegetables. I use this marinade for salmon and Spanish mackerel too. It's tasty. Recipe by Aruk