Eggplant, Avocado and Nagaimo Gratin ナスとアボカドの長芋グラタン

I made this dish for lunch one day from what we had on hand and what we need to finish before it went bad. I just winged it without any particular recipe. As a result I was not sure how it would come out but it was certainly edible and quite interesting (in a good way).

The main items are Asian eggplant, avocado and grated nagaimo mixed with an egg (in leu of Béchamel sauce). I also added tomato and shiitake mushroom sautéed with shallot, just because I had them.

Ingredients:
One Asian eggplant (pale purple and long), cut into a bite size by cutting at 45 degree angle as I turned the egg plant (“Rangiri” 乱切り)
One avocado, cut into a bite size pieces similar to the eggplant (I only had half of a leftover avocado).
Nagaimo, about 200grams, peeled and grated
One large egg
3 skinned Campari tomatoes, seeds removed and cut into small cubes
1 tbs of chopped shiitake mushroom and shallot sautéed in olive oil (I made this few says ago mostly from the stems of the shiitake mushrooms)
Cheeses (I used sharp cheddar and parmesan but any melting cheese will do), the amount is arbitrary
2-3 tbs olive oil

Directions:
Sauté the eggplant in 2 tbs of olive oil the skin side down first then brown all other sides (4-5 minutes)
Place the eggplant and the avocado in the bottom of a small Pyrex baking dish.  Add the remaining 1tbs olive oil.
Mix the grated nagaimo and the egg and pour over (see below)

Top with the mushroom mixture, the tomatoes, and the  cheeses and bake for 30 minutes at 350F (I used the toaster oven in convection mode) (see below).

Let it stand for 5 minutes and serve (the first picture).

I was not sure the grated nagaimo and egg ratio but it came out ok. This is a sort of healthy Béchamel sauce substitute. The eggplant and avocado went well together. The next day, we placed the remaining dish in smaller individual ramekins and added a bit more cheese and toasted it in the highest setting. It heated up very nicely.

Eggplant and Jalapeño Pepper Braised in Miso なすとハロペニョペッパーの味噌炒め

This is another eggplant dish using an Asian eggplant. This was inspired by a recipe I saw on-line but I significantly deviated from it. It is miso flavored and makes a pretty good drinking snack.

Although I used jalapeño pepper, it is not hot (I carefully seeded and deveined them).

Ingredients:
One Asian eggplant, cut in half lengthwise, then sliced crosswise into 1/4 inch thick pieces, immediately soak in salted water for 5-10 minutes, drain and pat dry
2 jalapeño peppers, halved lengthwise seeded and deveined, cut in julienne on bias
1 tbs light olive oil for sautéing

Seasonings, premixed
2 tbs miso
2 tbs mirin
2 tbs dashi broth (or chicken broth)

Directions:
Sauté the eggplant and jalapeño pepper with the oil for several minutes on medium heat, add the seasoning mixture and put the lid on and turn down the heat. Cook for 2-3 minutes. Remove the lid, turn the heat to medium high and stir until most of the liquid evaporates. I tasted it hot but served it cold.

This dish has a very pleasing complexity of flavors and textures. The eggplant is soft and nicely contrasts with the somewhat crunchy texture of the jalapeno. The miso flavor plays nicely against the fresh green pepper taste of the jalapeno which tastes fresh not hot.

Eggplant Gratin with Cold Eggplant Soup 茄子のグラタンと冷製スープ

These are other eggplant dishes I made from Asian eggplant from Wee. Each dish used one eggplant so in total I used two of the 4 eggplants I bought. The first dish which is “eggplant au-gratin with meat sauce”  was perfect since it would use up a number of ingredients I had on hand. I had the marinara sauce I made some time ago but kept from going bad by reheating it. I also had 1/4 lb of ground chicken to use. I also had some skinned Campari tomatoes which were getting old. All these would be used in this dish (shown in the picture below on the left). Under the melting cheese and the meat sauce are the chunks of eggplant. This was a really good combination.  The second dish was cold eggplant soup which again was perfect since we like cold soup for lunch (shown in the picture on the right). So this was a lunch we had one day.

The hot eggplant au-gratin went well with the cold eggplant soup. There is not really a recipe since it was mostly left-over control.

Directions for the eggplant au-gratin:
I cut up the skinned Campari tomatoes (3 or 4) cooked with minced garlic in olive oil and seasoned it with salt, pepper, dried oregano and basil. I then added the ground chicken and cooked it completely. Finally, I added the left-over marinara sauce to heat through.

I used one Asian eggplant. I peeled off stripes of the skin, (so the eggplant wouldn’t explode while being cooked in the microwave), placed it in a silicon container and microwaved it for 2-3 minutes or until it became soft and cooked through. I cut it into bit-size chunks (#1), layered it with the meat sauce (#2), put the grated cheeses on top (we used sharp cheddar and smoked gouda) and baked at 350F toaster oven for 30 minutes (#4).

Directions for cold eggplant soup is also not really a recipe (made two small servings)
One Asian eggplant, stem end removed and peeled. Cut in half lengthwise and then cut into thin half moon. I placed the eggplant and chicken broth (I used Swanson brand low salt low fat) in a pan just enough to completely cover the eggplant then cooked it for 10-15 minutes. I added salt and pureed it using the immersion blender.

I served it chilled and diluted slightly with cold milk (or cream to your liking).

Both are pretty simple and good dishes. The eggplant added a meat-like texture and umami taste to the au-gratin that blended with the ground chicken in the tomato meat sauce. And what wouldn’t taste good topped with a mixture of toasted cheese? The soup was very subtle but went well with its cousin eggplant in the au-gratin. This was a perfect combo for our lunch.

Eggplant “Kabayaki” 茄子の蒲焼

This was the dish I made from the last remaining eggplant I got from Weee. With this dish I finished all the eggplants. I saw this recipe on YouTube. This is easy to make since the initial cooking is done by microwave. Visually it resembles eel kabayaki うなぎの蒲焼. I served this over fresh rice as a small donburi 丼 for “shime” 〆 ending dish one evening. This is quite unique and and a good way to serve eggplant.

Ingredients: (for two small servings)
1 Asian eggplant, stem end removed, peeled, cut into two equal pieces (This was a quite long slender eggplant)
2 tbs light olive oil

For the Kabayaki sauce
2 tbs sake
2 tbs mirin
2 tbs soy sauce
1 tbs sugar

Directions:
Prepare the kabayaki sauce by mixing all the ingredients in a small pan on medium heat and dissolving the sugar.
Cook the eggplant in the microwave using a silicon container for 2 minutes or until cooked through
When cool enough, cut the eggplant lengthwise but do not cut all the way through. Then open it up. You may need to add more parallel cuts (again not all the way through the eggplant) so that it makes flat rectangular pieces.
Add the oil in a frying pan on medium heat and put in the eggplant pieces (see below)

Once one side is nicely browned (2-3 minutes), carefully turn it over without breaking the pieces.

When both sides are nicely browned add the kabayaki sauce to coat the eggplant pieces and the sauce reduces a bit.

Drizzle some of the sauce on the rice and place the eggplant pieces over the rice. I sprinkled powdered “sansho” 粉山椒 Japanese pepper as though this was an eel kabayaki (optional).

Visually it is easy to believe this is really eel. The flavor of the sauce further supports the impression this is eel. Even the texture is very similar. The one thing that is missing, which gives away the fact this is not eel is the unctuous fattiness that is the characteristic essence of eel. Otherwise it is a very good facsimile.

Eggplant Prosciutto and Ham Rolls 茄子の生ハム巻き

I was trying to come up some new eggplant recipes since we still had two large eggplants we got from Weee. I saw two recipes on-line using thinly sliced pork or prosciutto wrapped around a baton shaped piece of eggplant. Actually, these types of roll-ups are very popular in Japan. The most common ones use vegetables such as scallion or asparagus in the center rolled up in various kinds of thinly slices meat. Since we had slices of prosciutto and honey-baked ham, these two recipes inspired me to make roll-ups using batons of eggplant with one kind wrapped in prosciutto and the other with ham. I did not add any sauce as suggested in one of the recipes. This is a good snack-y dish. Salted “umeboshi” plum paste gave a nice salty sour flavor that went well with the eggplant. We definitely liked the prosciutto one best.

Ingredients (made 12 roll-ups):
For salted plum sauce (“bainiku” 梅肉)
Two “umeboshi” 梅干し salted plums, meat removed from the stone, chopped.
1/2 tsp mirin

One asian/Japanese eggplant (long slender one which is not quite a Japanese eggplant), quartered length-wise, then cut across about 2 inch long or the width of the ham and prosciutto.
10 perilla “aojiso” 青紫蘇 leaves
12 slices total of prosciutto and ham.
1 tbs potato starch or “katakuriko”片栗粉
2-3 tbs light olive oil or vegetable oil

Directions:
Place the meat of the salted plum in a Japanese “suribachi” mortar. Add the mirin and grind into a smooth paste (#1)
Spread out a slice of the prosciutto or ham on a cutting board, place the perilla leaf on the ham, smear the plum sauce, place a baton of the eggplant and roll to make 12 roll-ups (#2 and #3).
Thinly coat the surface with potato starch
Seam-side down, fry in a non-stick frying pan with the olive oil in medium heat, turning occasionally to brown all sides (#4). Once all sides are brown, turn the heat down put the lid on, to complete cooking of the eggplant (about 5 more minutes).
Serve hot or re-heated in the toaster oven before serving.

As mentioned before, the ones made with prosciutto were much better largely because the ham didn’t have any flavor. The outside was crispy with some saltiness. The eggplant was creamy, soft and permeated with the major flavors that came from the salted plum paste and the perilla leaves. Very good combination of the textures and flavors. Perfect snack for either sake or wine.

Eggplant Stir-fry with Perilla and Ginger 大葉ナス

Again we got some Japanese groceries delivered from Weee which included some Asian eggplants. Since the delivery included quite a good number of eggplants, I had to come up with a number of different dishes to use them before they go bad. I made this dish which is new to me. I was inspired by looking at a YouTube episode. This was a perfect dish since in addition to eggplant, it uses green perilla which is growing quite well in our herb garden. As usual I treated the recipe as “advisory” and made some modifications. This is slightly sweet due to the oyster sauce and added sugar but it is also somewhat spicy from the ginger. It has a nice perilla taste as well. I think this is good served warm or cold. It’s also another item that goes well with cold sake.

Ingredients:
One asian eggplant (this was a slender long one, which is equivalent to two small Japanese eggplants), cut into quarters lengthwise and then cut on the bias into bite sized pieces.
10 green perilla leaves, finely chopped (left in the picture below).
1 tbs julienne of ginger (center in the picture below).
2 tbs oil (I used light olive oil with a splash of dark sesame oil) (divided 1 tbs each).
1 tbs soy sauce
1 tbs oyster sauce
1 tsp ponzu
1 tbs chicken broth (the original recipe calls for granulated chicken broth or 鶏がらスープの素 which is freeze dried granules of chicken and vegetable broth. This is an ingredient that often appears in Japanese recipes)
2 tsp salt and 1 tbs potato starch (for preparation of the eggplant)

Directions:
Salt the eggplant pieces, mix well and and let it stand for 5 minutes or more (until some moisture comes out)
Wash with cold water to remove excess salt, ring out moisture from the eggplant (left in the picture below), lightly coat with the potato starch

Add the oil to the frying pan on medium flame. When the oil is hot add the eggplant pieces turning until both sides are cooked and browned (3-4 minutes), set it aside (picture below)

Add the remaining oil to the pan on low flame add the ginger and sauté for one minute or until fragrant.
Add the perilla and sauté for one more minute. Add the soy sauce, oyster sauce, chicken broth and mix.
Add back the eggplant and stir and the sauce slightly reduced (1-2 minutes).

This is another flavorful rendition of “eggplant”. I was very careful not to overcook it and have the eggplant dissolve as a result the skin had a slight crunch while the white interior was soft and creamy. It had a surprising bite of hot spiciness which took us a little while to figure out was coming from the ginger. But it added another positive note to the dish.

Lily Bulb with Ikura; Eggplants and Wood Ear in Mustard Dressing 百合根とキクラゲの辛子和え

This is on the theme of multiple small appetizers served in a multi- divided  plate. We got delivery of some Japanese vegetables which included eggplant, lily bulb and wood ear mushroom among other things. I served five appetizers. Two of them are new and are the ones I am presenting here.

Lilly bulb with ikura. This is a very simple but good dish. I separated the lily bulb into individual pieces and briefly boiled them. After they cooled I refrigerated them. I served them as shown below. I just topped each lily bulb cup shaped piece with marinated ikura salmon roe. Due to its simplicity I did not include a formal ingredients and directions section for this dish below. The slightly sweet and mildly crunchy texture of the lily bulb went well with the taste of the marinated ikura.

The picture below shows the eggplant and wood ear mushroom dish. I dressed it in mustard sauce which was slightly spicy, vinegary and sweet. The sauce gave an unexpected but nice bright note to the dish while the texture contrast between the thinly sliced eggplant and crunchy wood ear mushroom was a nice combination.

As mentioned, these were two among the 5 appetizers I served. I made two 5 dish appetizer plates one evening as shown below. (One for myself and one for my wife). The picture shows the two dishes discussed above along with the other three that made up the 5 dish plate.  From left to right are; store bought fish cake warmed in the toaster oven, the eggplant and wood ear dressed in mustard sauce, lily bulb with ikura, eggplant “agebitashi” with mushrooms, and hijiki and fried tofu stir fry.

The eggplant and wood ear dish in mustard sauce (recipe came from eRecipe - in Japanese)

Ingredients:
One Japanese (Asian) eggplant (long slender kind)
Wood ear (I used fresh which was blanched and cooled) if using dried, hydrate and removed the hard parts and blanch it, amount arbitrary

For dressing: (amount all to taste)
Japanese (hot) prepared mustard, amount arbitrary, from tube
Sweet vinegar (this was home-made) or sushi vinegar
Soy sauce

Directions:
Cut the eggplant with stem end removed, in half length-wise and then cut thinly across on the bias
Soak the pieces in cold water for 5-10 minutes, squeeze out water and add salt and knead. Let it stand until some moisture comes out and the slice of the eggplant has wilted
Wash in water and squeeze out the excess water
Cut wood ear into bite sized pieces. If attachment ends are hard, remove them.
In a small bowl, add the eggplants, wood ear and the dressing and mix well

Nine appetizers served in nine divided plate version 2

This is the second version of nine small appetizers served on the nine space divided plate. Although it was not intentional it turned out that I did not have even one repeat of the items I presented in the previously posted nine appetizers. But this time I did include two store-bought items that I got from our Japanese grocery store; Chinese-style octopus salad and fish cakes. But I made the remaining 7.

The top row left is blanched edible chrysanthemum or “shun-giku” 春菊 shown in detail below, dressed with x4 Japanese noodle sauce and mixed with generous amount of dried bonito flakes or “kezuri-bushi”  削り節. It has very distinct flavors which we really like.

The 1st row, middle is my ususal “dashi-maki” だし巻き Japanese omelet. This time I added dried green nori or “aonori” 青のり. I garnished it with julienne of green perila or “aoziso” 青紫蘇.

The next dish is a Chinese-style octopus salad or 中華風タコサラダ. It is pretty good and we like it.

The center row, left is hijiki seaweed, deep fried tofu and carrot stir fry or ひじきと油揚の炒め物.

The 2nd row center is one I just made this morning. Fried egg plant and mushroom simmered in broth or ナスと椎茸の揚げ浸し. The mushrooms include fresh shiitake and brown shimeji. This is served cold with garnish of blanched green beans.

The 2nd row left is my usual burdock root stir fry ゴボウのきんぴら.

The 3rd row left is a cold skinned Campari tomato. I cross cut the top halfway-through and poured on some Irizake  煎り酒 and special sushi vinegar (both from the Rice Factory). Irizake is boiled down sake seasoned with “umeboshi” picked plum 梅干し, kelp and bonito flakes. The sushi vinegar is a special kind from “Echizen 越前” or present day Fukui 福井.  It tastes milder and better than our usual (Mizkan brand). I topped this with fine julienne of  “Gari” がりsweet vinegar marinated thinly sliced ginger root (usually use to accompany sushi) and perilla. I got this idea from one of the food blogs I follow but I did not follow the recipe exactly.

The 3rd row center is store-bought fish cake which I heated up in the toaster oven and dressed in x4 Japanese noodle sauce and yuzukosho.

The 3rd row right is my usual “asazuke” 浅漬け picked (salted) vegetable which includes cucumber, carrot, nappa cabbage and daikon radish. I also added “shio konbu” 塩昆布, and ginger. The asazuke is about two weeks old but still tasted fresh (I attribute this to the fact I added a bit more salt - more than the usual 3% - and added a small amount of Vodka when I made it. While it didn’t alter the overall taste, I think this makes the asazuke last longer without becoming sour).

After enjoying these 9 small dishes both of us were quite full and did not eat anything else. All the wonderful different flavors and textures made a really enjoyable dinner.

“Atsu-age” Fried-tofu with Mapo Eggplant 厚揚げの麻婆茄子かけ

“Atsu-age” 厚揚げ or “Nama-age” 生揚げ is fried tofu with a surface like “Abura-age” but the inside remains as soft tofu. We used be able to get good quality atsu-age from our japanese grocery store. I have posted quite a few dishes I made with this but the best dish, as far as we are concerned, and particularly if the quality of the atsu-age is good is simply grilled (in the toaster oven) served with soy sauce and chopped scallion. But, for some reason, the ones we have gotten recently are not really good.  This was the case with the one I got the other day. I decided to make something different using this not-really-good atsu-age. Since I had leftover mapo eggplant, I decided to use it as a topping for the atsu-age.

Because of the spicy mapo eggplant sauce, the atsu-age was more palatable but still not great.

I first cut the atsu-age into cubes and heated it up in the toaster oven on high toast mode.

This ws not bad and made a nice appetizer but I hope at some point we can get better quality atsu-age.

Mapo Eggplant 麻婆茄子

When I stopped by our Japanese grocery store, they had some genuine Japanese eggplants and I got two. I asked my wife what I should make, she requested “Mapo eggplant” 麻婆茄子. In the past I used to make this dish but I do not think I posted the recipe. I made it exactly like Mapotofu 麻婆豆腐 but instead of tofu, I used eggplant. Since I had some chicken thighs, I removed the meat from one of the thighs and hand chopped it into small pieces to use as a protein for this dish. The final dish was mildly spicy with the nice soft texture of eggplant. The chicken really added nice taste and texture. This is great as it is or over rice.

Ingredients:
2 small Japanese egg plants
One chicken thigh, skin and bone removed and chopped in small pieces or ground chicken
2-3 tbs peanut oil and 1 tsp dark sesame oil
1 tbs ginger root, skinned and finely chopped
1 tbs garlic, chopped
1 small shallot, finely chopped
3 stalks of spring onion
1 tsp Doubanjian 豆板醤
1 tsp Tenmenjian 甜麺醤
1/4 cup chicken broth
1/2 tsp potato starch+2tbs sake or water to make potato starch slurries

Directions：
Remove the stem end, peel skin in stripes (to reduce the bitterness the skin may have) and slice into 1/4 inch thick pieces.
Heat up a wok and add 2 tbs peanut oil and 1/2 tsp sesame oil. When the oil is almost smoking, add the eggplant and stir fly until the oil is absorbed and the eggplant slightly browned (see below).
Remove the eggplant from the wok and set aside.

Add 1tbs peanut oil and 1/2 tsp sesame oil in the wok. When the oil is hot, add the shallot, ginger and garlic and stir for few minutes. Add the doubanjian and stir until fragrant for 1 more minute. Add the chicken and stir until cooked (2-3 minutes). Add the eggplant, tenmenjian, chicken broth and mix and cook for a few minutes. Add the spring onion and the potato starch slurry and cook on high flame until the sauce thickens. If desired finish with sesame oil and powdered sansho pepper.

You just can’t beat the taste and texture of Japanese eggplant. This dish was homey and comforting. The eggplant had a soft texture and the chicken added a firm contrast. It is hard to get the right level of spiciness. It can either be too hot or too bland. This version was perfect.

Cold Marinated Eggplant 冷製レンジなすのポン酢漬け

We recently got Japanese (or Asian) eggplant from Weee. Although  I posted quite a few dishes using eggplant, we have not had eggplant for a long time. We really love “grilled eggplant” or Yakinasu 焼きなす, it requires a charcoal fire to make it correctly, however. I decided to take a short cut and cook the eggplant in the microwave oven. I then marinated the cooked eggplant (see below) overnight in the refrigerator.

Just before serving, I topped it with “katusobushi” 鰹節 bonito flakes. This is very easy to make and tasted pretty good. This is loosely based on a recipe I read on line sometime ago but I could not find the original recipe so I made the dish from memory.

Ingredients:
One Japanese eggplant (picture below).
3 tbs ponzu shouyu ポン酢醤油
1/2 tbs or more to taste, x4 concentrated Japanese noodle sauce
1/4 tsp dark sesame oil
2 stalks of scallion, finely chopped

Directions:
First make the marinade mixing the ponzu, noodle sauce, sesame oil and scallion.
Cut off the stem end of the egg plant and peel the skin
Since it was too long to fit into the silicon microwave container, I cut it into two pieces and microwaved it 2-2.5 minutes until cooked and soft (in the picture below, I made the indentation when I pressed it to see if it was done).
I cut the cooked eggplant in to long strips and then cut crosswise into bite sized pieces
I placed the hot eggplant into the marinade
I sealed the container and refrigerated it for a few hours or overnight (I like overnight marination)

Just before serving, top the eggplant with bonito flakes.

This is a very easy to make and tastes pretty good. Its a perfect small appetizer dish to go with sake.

Japanese egg plant stir fry with cumin 茄子のクミン炒め

As I mentioned previously Tako Grill started a mini-Japanese grocery store in addition to take-out. Occasionally I get some Japanese groceries when I stop by for take out. This time I got Asian (Japanese) eggplant (slender long eggplant with light purple color). I decided to make something a bit different and came across this recipe in e-recipe. It is interesting since it uses bacon and cumin seeds not ususal Japanese seasoning. 

The recipe also said this will go with wine; a major encouragement so I decided to make it. Initially when I tasted it I did not taste much cumin but later it became more pronounced and I am glad I did not add the additional ground cumin I contemplated. 

Ingredients:
One Asian (Japanese) egg plant, cut in half lengthwise and then sliced into 1/4 inch thick half-moon slices.
2 strips of bacon, cut into small pieces
1/2 tsp cumin seeds
1 tbs olive oil
Salt and pepper

Directions:
Add the olive oil in a frying pan on medium flame
Add the cumin seeds and fry until fragrant and starts making popping noises.  But be careful not to burn it. 
Add the eggplant and the bacon
Keep stirring until the bacon gets crispy and the eggplant gets soft and cooked.
Season with salt and pepper.

These are not the flavors you would expect in a  Japanese eggplant dish but they are a great combination. The eggplant is unctuous in texture and picks up the smokiness of the bacon. The bacon itself adds a burst of saltiness. The hint of cumin adds another taste dimension that “plays well” with the eggplant and bacon. As indicated this does go very well with red wine or sake. We really like this dish.

Simmered eggplant and shime-saba with grated daikon 茄子の忘れ煮としめ鯖のおろし和え

These are four appetizers we started with one evening. I tend to make the same things we like but this time, for a change, I made two new dishes. In the picture below, clock-wise from upper left are vinegar cured Japanese mackerel or "shime-saba" in grated daikon dressed in ponzu しめ鯖のおろし和え, long simmered Japanese eggplant or 茄子の忘れ煮, squid "shiokara" 塩辛 and salmon "nanban" 鮭の南蛮漬け.

I bought a package of frozen vinegar cured Japanese mackerel or "shime-saba" from the Japanese grocery store and realized I already had another package in the freezer. So I decided to use the old package. I have served this several different ways including simple sashimiしめ鯖の刺身, ceviche  鯖のサビーチェ, and moulded sushi 鯖の押し寿司. I saw this recipe on line and made some modifications. This is very similar to what I made using tuna sashimi 鮪のおろし和え, previously. I garnished this with chiffonade of perilla and a wedge of lemon. I served this the evening I made it and then, again the following evening. After some time in the fridge, the flavors amalgamated and it got much better.

Ingredients:
One package of shime-saba, thawed, lightly washed with sake, patted dry, thin skin removed, and then cut into thin (1/4 inch) slices.
2 tbs ponzu shoyu ポン酢醤油 (from the bottle, or equal mixture of rice vinegar or citrus juice and soy sauce)
2 inch long daikon, peeled and grated and excess moisture drained*
Rehydrate dried seaweed mixture, arbitrary amount (optional)
Chiffonade of perilla and lemon wedge for garnish

*I use a grater with a meshed receptacle inside the bottom container which automatically drains excess moisture from grated daikon (or any other items). I made  sure to taste before assembling into the dish since some daikon is atomically hot. This one was ok.

Directions:
In a bowl, add the shime-saba, grated diakon, seaweed and ponzu and mix, I also added additional yuzu juice (from the bottle) for a good measure. I let it marinate for several hours to overnight, then topped it with the perilla and lemon.

This is a good dish. The daikon really makes this dish and goes perfectly with cold sake.

I made the eggplant dish since I got 2 Japanese eggplants at the Japanese grocery store a week ago and did not immediately use them. (My wife was kind enough to reminded me that eggplant, even the Japanese kind, does not improve with age.) The dish is also from the same web site I got the recipe for the mackerel dish. I decided to make this since it does not use any oil and looked healthy and simple. The Japanese name is "Wasure-ni" 忘れ煮 meaning "forgot that it was still simmering" indicating involving long simmering. The original recipe calls for "hoshi-ebi" 干しエビ, small dried shrimp, which is used to add "umami" flavor and fresh "myouga" 茗荷 but I did not have either one so I skipped the shrimp and substituted fresh myouga with vinegard myouga 茗荷の甘酢漬け we made almost one year ago as a garnish. I added slices of ginger in the simmering liquid whihc was not part of the original recipe. I served this with blanched broccoli rabe which is the closest we can get to "Nanohana" 菜の花.

Ingredients:
One Japanese eggplant (this one was on the larger side), remove the stem end, cut in quarters lengthwise, multiple thin slice cuts on the bias through the skin into the flesh but not all the way through and immediately soak in salted cold water for 10-20 minutes.
2 slices of ginger
Threads of ginger root for garnish (skin, slice thinly and then cut into thin threads).

For broth
1 cup Bonito broth (I made it from a dashi pack)
1/3 cup of concentrated Japanese noodle sauce (or mirin and soy sauce in equal amount).
two slices of ginger (original recipe calls for 1 tbs dried shrimp)

Directions:
Heat up the simmering broth until boiling
Put the prepared egg plant, the ginger slices and cover with a inner "otoshi" buta 落とし蓋 (I used a silicon "otoshi-buta" or cover it with an aluminum foil made it to a round, slight smaller than the pot opening, place the lid and simmer for 20-30 minutes.

This is a really good dish. The eggplant got really soft and absorbed the flavors of the broth. I served it cold which is perfect for summer.

The picture below is the usual salmon dish I make which is always good with cold sake.

Shown below is frozen "shiokara" from the pouch. Again, only the drink that goes with this is sake.

So, we enjoyed all four appetizers with a sips of cold sake. Our home Izakaya is not bad at all.

Eggplant stir fried with sweet miso 茄子の味噌炒め

 This is the eggplant dish I made with the last remaining Japanese (Asian) eggplant we recently got from Hmart (left in the first picture). I served this with bluefish simmered in miso ブルーフィッシュの味噌煮 (right).

Since oil and eggplants go well together, first frying it  in oil and then simmering in sauce is the most usual way of preparing eggplants. That what I did with this dish; the eggplant was first fried and then simmered in the miso flavored sauce. I garnished it with roasted sesame seeds.

This was accompanied by another miso flavored dish; bluefish simmered in miso.

Ingredients for the eggplant (makes about 8 of the small servings in the first picture):
1 Japanese eggplant (this was a big one about 10 inch long), stem end removed, skin peeled in strips and cut into bite sized pieces ("Ran-giri" 乱切り) then soaked in salted water to 10-15 minutes.
2 tsp neutral oil (I used light olive oil) for frying
1 tsp grated ginger root

For miso seasoning (Dissolve the below in a small bowl)
2 tbs sake
2 tsp red miso
2 tsp mirin

Directions:
Sauté the eggplant in a frying pan with the oil on medium flame until the oil is absorbed and the eggplant is soft (few minutes).
Add the ginger and then the seasoning and stir for a few minutes.
I served with white sesame seeds as garnish.

Since oil and eggplant go together well, this is a nice dish but we like the eggplant in seasoned broth 茄子のお浸しbetter. It is easier to make to boot and probably, is healthier since  no oil was used. 

Eggplant in seasoned broth 茄子のお浸し

We got 2 fairly large Japanese (or also called Chinese or Asian) eggplants (long and light purple colored). So, one evening, I made this dish from one of them. This is based on a recipe I found on-line. It was a shortcut recipe since the eggplant was microwaved but it turned out pretty good.

I topped this with dried bonito flakes or "Kezuri-bushi" 削り節.

Ingredients: (makes about 6 small appetizer servings like in the first picture)
One Japanese eggplant (this was large about 10 inch long)

For seasoned broth (mix first two items)
1/4 cup Bonito dashi broth (As usual I made this from a dashi pack).
1/4 cup or "to taste" concentrated Japanese noodle sauce (from the bottle)
Dried bonito flakes for topping.

Directions:
Remove the stem end of the eggplant and remove the skin in stripes using a vegetable peeler,
Cut lengthwise into two pieces.
Cut the two pieces further into bite sized pieces (called "ran-giri" 乱切り, cut in 45 degree angle as you rotate 90 degree).
Immediately soak in salted cold water for 10 minutes (water darkens).
Wash in cold running water.
Place the eggplant in a silicon container for microwave cooking and microwave for 1 minute (depending on the size of the eggplant and the wattage of the microwave oven).
Let it cool down until it can be safely handled.
Place the eggplant in the seasoned broth and refrigerate for a few hours.
Top with the bonito flakes just before serving. 

Since this type of eggplant is not as "bitter" or astringent as Western eggplant, soaking in salted water and microwaving worked. The skin is also much more tender than that of Western  eggplants. The seasoned both really made this dish. Perfect gentle cold dish for summer.