Eggplants (なす / Nasu) are in season now, and this recipe is one of the most popular ones to enjoy them.
[Ingredients for 4 Servings]
Eggplants (なす / Nasu) 4
Ground pork (豚ひき肉 / Buta hikiniku) 200g
Green shiso (大葉 / Ōba) 5 leaves
Ginger (しょうが / Shōga) 10g minced
Red pepper (赤唐辛子 / Aka-tōhgarashi) 1 cut into rings
Katakuri flour solution (水溶き片栗粉 / Mizutoki katakuriko)
Katakuri flour (片栗粉 / Katakuriko) 1/2tbsp
Water (水 / Mizu) 1tbsp
Sesame oil (ごま油 / Goma-abura)
For the eggplant 3tbsp
For the ginger and red pepper 1tbsp
＜How to Make＞
① Remove the stems from the eggplants, cut them in half, and then slice them into diagonal hemispheres about 2cm thick. Soak these in water for about 5 minutes, then remove them to a strainer and use a paper towel to pat dry. Cut the stems off of the green shiso leaves then slice the leaves into strips about 5mm wide.
② Add the seasoning ingredients to a bowl, mix well, and set the bowl aside. To a separate bowl, add 1/2 tbsp of katakuri flour and 1 tbsp water. Mix well to dissolve the flour.
③ Add 3 tbsp of sesame oil to a frying pan and place the pan on medium heat. Add the eggplant and stir occasionally to lightly brown. This should take 2-3 minutes. Remove the eggplant to a metal tray lined with paper towels to soak up the excess oil.
④ To the same frying pan add 1 tbsp of sesame oil and place the pan on medium heat. Add the ginger and red pepper. When you begin to notice the aroma of the frying ginger and red pepper, add the ground pork and fry for 2-3 minutes. When the pork has whitened, add the seasonings you mixed ahead of time and mix. When the liquid comes to a boil, turn off the heat.
⑤ Pour the katakuri flour solution evenly into the pan to thicken, then add the eggplant and combine well. When the eggplant has warmed to about the same temperature as everything else in the pan, add the green shiso.
Recipe Developed by: Machiko Tateno