How to Summer at dinner Eggplant in Nanban-Vinegar with Shiso Leaves

Essie Ray
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How to Summer at dinner Eggplant in Nanban-Vinegar with Shiso Leaves
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How to Summer at dinner Eggplant in Nanban-Vinegar with Shiso Leaves Delicious, fresh and tasty.

Eggplant in Nanban-Vinegar with Shiso Leaves. Great recipe for Eggplant in Nanban-Vinegar with Shiso Leaves. There's nothing like eggplant in the summer especially the tasty ones from our garden patch. Season this dish as you like.

Combine them with the remaining tomato, half of the fish sauce, and the juice of half a lime.

When the vegetables on the stove have cooked down and are mostly dry combine them with the pureed eggplant and tomato/shiso mixture.

I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!).

You can cook Eggplant in Nanban-Vinegar with Shiso Leaves using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Eggplant in Nanban-Vinegar with Shiso Leaves

  1. You need 6 of Eggplant (slim Japanese type).

  2. It’s 1 1/2 tbsp of Sesame oil.

  3. You need 1 dash of Salt.

  4. You need 133 ml of ◆Water.

  5. You need 66 ml of ◆Rice Vinegar.

  6. It’s 66 ml of ◆Soy sauce.

  7. You need 66 ml of ◆Sugar.

  8. It’s 3 tbsp of ◆Mirin.

  9. It’s 1 of to 2 ◆Red chili pepper (sliced).

  10. It’s 2 of leaves Shiso leaves.

If you can find shiso leaves (Perilla) in Japanese or Korean supermarket, I highly recommend enjoying Chicken Nanban with shiso leaves.

The combination of the chicken, eggplant, bell pepper, and shiso is excellent!

Season this dish as you like.

For this purpose, I only recommend using Japanese, Chinese, or Italian eggplant.

Eggplant in Nanban-Vinegar with Shiso Leaves step by step

  1. To make the nanban-vinegar: quickly boil the ◆ ingredients and cool..

  2. Cut the eggplant in half lengthwise. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette. Soak in water and remove any scum..

  3. Drain and coat well with sesame oil and salt..

  4. Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender. Drain well..

  5. While hot, marinate in the nanban-vinegar and refrigerate. Allow some time for the marinate to penetrate. Serve with shredded shiso leaves..

Flavor and aroma: Shiso has a cinnamon-curry scent and flavor and distinctive minty aroma.

Leaves: Toss fresh shiso leaves into green salads or fruit salads.

Add fresh leaves to Japanese and Asian dishes; use leaves as an outer wrap for sushi.

Add leaves and flowers to soups and fish dishes.

Even so, they were some tasty dumplings.