Asian > Japanese > Filipino

Pinakufu with Eggplant and Bamboo Shoots Recipe

Ingredients with Measurements:
- 2 cups of uncooked pinakufu (Japanese wheat noodles)
- 1 medium eggplant, diced
- 1 cup of bamboo shoots, sliced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin (Japanese sweet cooking rice wine)
- 2 tablespoons of sake
- 2 tablespoons of sugar
- 2 tablespoons of sesame oil
- 2 cloves of garlic, minced
- 2 teaspoons of grated ginger
- 2 tablespoons of chopped scallions

Special Equipment Needed:
- Large pot
- Colander
- Large skillet

Step-by-Step Instructions:
1. Bring a large pot of water to a boil.
2. Add the pinakufu and cook for 8-10 minutes, or until al dente.
3. Drain the noodles in a colander and rinse with cold water.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the eggplant and bamboo shoots and cook for 5 minutes, stirring occasionally.
6. Add the soy sauce, mirin, sake, sugar, sesame oil, garlic, and ginger.
7. Cook for an additional 3 minutes, stirring occasionally.
8. Add the cooked pinakufu and stir to combine.
9. Cook for an additional 2 minutes, stirring occasionally.
10. Remove from heat and stir in the scallions.

Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 9g
Carbohydrates: 34g
Protein: 6g

Substitutions for Ingredients:
- Eggplant: zucchini or bell peppers
- Bamboo shoots: water chestnuts or mushrooms
- Soy sauce: tamari or coconut aminos
- Mirin: rice vinegar or white wine
- Sake: dry sherry or white wine
- Sugar: honey or maple syrup

Variations:
- Add additional vegetables such as bell peppers, mushrooms, or snow peas.
- Substitute the pinakufu for udon or soba noodles.
- Add cooked chicken, beef, or shrimp for a protein boost.

Tips and Tricks:
- Make sure to rinse the cooked pinakufu with cold water to remove any excess starch.
- If the sauce becomes too thick, add a splash of water or vegetable broth to thin it out.

Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat.

Presentation Ideas:
Serve the pinakufu with eggplant and bamboo shoots in individual bowls and garnish with chopped scallions.

Garnishes:
- Chopped scallions
- Sesame seeds
- Shredded nori

Pairings:
- Miso soup
- Pickled vegetables
- Edamame

Suggested Side Dishes:
- Steamed rice
- Sautéed vegetables
- Salad

Troubleshooting Advice:
If the sauce is too thick, add a splash of water or vegetable broth to thin it out.

Food Safety Advice:
Make sure to store any leftovers in an airtight container in the refrigerator for up to 3 days.

Food History:
Pinakufu is a type of Japanese wheat noodle that has been enjoyed for centuries. It is often served in soups and stir-fries.

Flavor Profiles:
This dish has a savory and slightly sweet flavor from the soy sauce, mirin, and sugar. The sesame oil adds a nutty flavor, while the garlic and ginger provide a hint of spice.

Serving Suggestions:
Serve the pinakufu with eggplant and bamboo shoots with steamed rice and a side of miso soup.

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Region: Japanese

Taste: Savory, Umami, Tangy, Aromatic, Earthy