Hi, I am Kate. Today, I’m gonna show you how to prepare addictive * japanese-style eggplant peperoncino recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Addictive * Japanese-style Eggplant Peperoncino Recipe
Addictive * Japanese-style Eggplant Peperoncino is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Addictive * Japanese-style Eggplant Peperoncino is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have addictive * japanese-style eggplant peperoncino using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Addictive * Japanese-style Eggplant Peperoncino:
- Take 3 Eggplants (small)
- Prepare 2 clove Garlic
- Get 1 Sliced takanotsume
- Get 50 ml Extra virolive oil
- Get 1 tsp Soy sauce
- Prepare 1 Salt
- Make ready 1 Pepper
Steps to make Addictive * Japanese-style Eggplant Peperoncino:
- Cut the eggplants in half and soak in salted water for 30 minutes to 1 hour. This will prevent them from soaking up too much oil later.
- Thinly slice the garlic. Heat the olive oil, garlic and takanotsume in a cold frying pan over low heat.
- Take the eggplants out of the salted water, and rinse them one at a time in running water. Lightly dry with paper towels and put on a cutting board.
- When the garlic in Step 2 turns brown, remove it to a paper towel-lined plate.
- Put the eggplants in the frying pan you used to brown the garlic, and sprinkle with salt and pepper. Cover with a lid and steam-cook over medium-low heat.
- Cook the eggplants for awhile and turn them over when they beto turn brown. Sprinkle with salt and pepper, cover and cook some more.
- After a few minutes, take the lid off and press the eggplants with chopsticks. If they’re cooked through, turn off the heat and drizzle with soy sauce.
- Transfer to a serving plate together with the cooked garlic. Pour on some of the oil left in the frying pan, and it’s ready.
- Very Useful Chips and Garlic Oilis handy to have stocked, and goes great with this recipe. - - https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil
- If you do decide to use the garlic oil referenced above, swap it for the amount of extra virolive oil listed in the ingredients and add the takanotsume chile peppers during Step 6.
- You can use the garlic chips that are part ofto add to the eggplant in Step 8. - - https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil
- You can find my popular recipe for traditional Aglio, Olio e Peperoncino at. - - https://cookpad.com/us/recipes/144672-authentic-aglio-olio-e-peperoncino
So that is going to wrap it up with this distinctive dish addictive * japanese-style eggplant peperoncino recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
