Aubergine (Eggplant) Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins

           

Ingredients (serves 2-4)

°         250g  aubergine (eggplant), cut into strips

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some chilli flakes (optional)

°         some coriander or Chinese celery (optional), for garnish  

Seasoning

°         3 tablespoons light soy sauce

°         60ml water or dashi stock

°         1 tablespoon sugar

Method

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.

2.      Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.  

3.      Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.

Potato Kinpira

Simple, healthy and tasty! Another Kinpira recipe using potato! I omitted mirin in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     10 mins Cooking time:  10 mins 

           

Ingredients (serves 2-4)

°         200g  potato, julienne 

°         4 slices carrot, julienne

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some spring onion (optional), chopped or shredded

Seasoning

°         2 tablespoons light soy sauce

°         3 tablespoons water or dashi stock

°         1/3 tablespoon sugar

Method

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.

2.      Heat oil in a wok. Fry the potato for 5 minutes.  Add in the carrot and pour in the seasoning and simmer for 1 minute or until it is dry.  

3.      Dish up, top with spring onion, sprinkle with toasted sesame seeds and serve immediately.

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation:    15 mins

Ingredients (serves 2)

°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched

°         50g carrot dices, blanched

°         50g edamame

°         3/4  tablespoon sesame oil

°         1/2  tablespoon sugar

°         1 tablespoon light soy sauce

°         some sesame seeds (optional)

Method

1.    Combine all ingredients in a bowl and mix well. Serve chilled if prefer.