Ingredients with Measurements:
- 1 pound of hōtō noodles
- 1 large eggplant, diced
- 3 tablespoons of miso paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 4 cups of water
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the hōtō noodles and cook for 8-10 minutes or until tender. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the diced eggplant and cook for 5-7 minutes or until tender and lightly browned.
3. In a small bowl, whisk together the miso paste, sesame oil, soy sauce, rice vinegar, and sugar.
4. Add the minced garlic and grated ginger to the skillet with the eggplant and cook for 1-2 minutes or until fragrant.
5. Pour the miso mixture over the eggplant and stir to combine. Cook for 2-3 minutes or until the sauce has thickened.
6. Add the cooked hōtō noodles to the skillet and toss to coat with the miso sauce.
7. Serve hot, garnished with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 9g
- Carbohydrates: 65g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- Hōtō noodles can be substituted with udon noodles or any other thick noodle.
- Vegetable oil can be substituted with any neutral oil.
- Sesame oil can be substituted with peanut oil or any other nut oil.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bell peppers to the skillet with the eggplant.
- Use tofu instead of eggplant for a vegetarian option.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to cook the hōtō noodles until they are tender but still slightly chewy.
- Don't overcook the eggplant, as it can become mushy.
- Use a non-stick skillet to prevent the miso sauce from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls, garnished with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions and toasted sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the miso sauce is too thick, add a splash of water to thin it out.
- If the eggplant is not cooked through, cover the skillet with a lid and let it steam for a few minutes.
Food safety advice:
- Make sure to cook the eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hōtō is a type of thick noodle that is popular in the Yamanashi prefecture of Japan.
Flavor profiles:
- Savory, umami, slightly sweet, nutty
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Savory, Umami, Rich, Comforting, Earthy