Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 cup of sake kasu (sake lees)
- 1/2 cup of mirin
- 1/4 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of water
- 1/4 cup of rice vinegar
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of red pepper flakes
- 1 green onion, thinly sliced
Special equipment needed:
- A large bowl
- A colander
- A baking sheet
- Parchment paper
Step-by-step instructions:
1. Cut the eggplants into 1-inch thick rounds and place them in a colander. Sprinkle salt over the eggplants and let them sit for 30 minutes to remove excess moisture.
2. In a large bowl, mix together the sake kasu, mirin, soy sauce, sugar, water, rice vinegar, garlic, ginger, sesame oil, vegetable oil, and red pepper flakes.
3. Rinse the eggplants with cold water and pat them dry with paper towels.
4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Dip each eggplant round into the marinade and place it on the prepared baking sheet.
6. Bake the eggplant for 25-30 minutes, or until it is tender and golden brown.
7. Garnish the eggplant kasuzuke with sliced green onions and serve it hot or cold.
Time:
Preparation time: 40 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 23g
Protein: 3g
Sodium: 640mg
Sugar: 18g
Substitutions for ingredients:
- If you cannot find sake kasu, you can use miso paste instead.
- You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- If you do not have mirin, you can use sweet sherry or sweet white wine.
Variations:
- You can add sliced mushrooms or bell peppers to the marinade for extra flavor.
- You can sprinkle toasted sesame seeds on top of the eggplant kasuzuke before serving.
- You can use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant to prevent it from becoming soggy.
- You can marinate the eggplant overnight for a stronger flavor.
- You can use a grill instead of an oven to cook the eggplant kasuzuke.
Storage instructions:
- Store the leftover eggplant kasuzuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant kasuzuke, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it is heated through.
Presentation ideas:
- Serve the eggplant kasuzuke on a platter with sliced green onions and sesame seeds on top.
- You can serve it with steamed rice or noodles.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Steamed rice
- Miso soup
- Stir-fried vegetables
Troubleshooting advice:
- If the eggplant is too salty, rinse it with cold water and pat it dry before marinating it.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly before preparing the eggplant kasuzuke.
- Store the leftover eggplant kasuzuke in the refrigerator and consume it within 3 days.
Food history:
- Kasuzuke is a traditional Japanese method of preserving food by marinating it in sake kasu, which is the leftover lees from sake production.
Flavor profiles:
- The eggplant kasuzuke has a sweet and savory flavor with a hint of ginger and garlic.
Serving suggestions:
- Serve the eggplant kasuzuke as an appetizer or a side dish.
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Region: Japanese