Friday, August 20, 2010

Juicy Tender Simmered Eggplant and Shimeji

This is my favorite recipe! Shimeji is a Japanese mushroom which is rich in umami (savoriness) tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. I combined it with hon-dashi (packaged dashi powder) to give more of umami for eggplant to absorb! This tender eggplant really works up our appetite and goes great with white rice. Mmm yummy :P

---------------------------------
Juicy Tender Simmered Eggplant and Shimeji

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (0.4lb.) shimeji mushroom
200g (0.4lb.) Japanese eggplant
100g (0.2lb.) ground beef and pork
A
* 2 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tsp. hon-dashi (packaged dashi powder)
* 1 tsp. grated shoga (ginger root)
* a pinch of sugar
sesame oil

Directions:
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain. Remove tough base of shimeji mushroom and break into bite-sized chunks.
2. Heat sesame oil in a pan, cook (stir around) ground beef and pork, add A, eggplant, and shimeji mushroom, and simmer until the liquid is almost gone and tender.

My original recipe in Japanese is here.
---------------------------------


Have a good weekend!

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Popular Posts - Last 7 days