I Think I'm Turning Japanese! 🌞

Last edited Tue Aug 19, 2025, 02:26 PM - Edit history (1)

Whole Grilled Japanese Eggplant with Lemon and Soy Sauce



Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that
transforms into tender, creamy textured, fragrant, smoky goodness when grilled.
The classic way to enjoy this dish is with just soy sauce or Ponzu and a mound
of katsuobushi, dried shaved bonito flakes (a type of tuna). The dressing below
is more contemporary, but also fantastic. Either way, get your hands on these
eggplants and grill them.

Serves 4

2 tablespoons soy sauce
4 teaspoons lemon juice
2 teaspoons olive oil
4 Japanese eggplants (about 1 pound)
¼ cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make
the dressing; set aside. Score the stem end of each eggplant, making a
circular cut in the skin (this will make the eggplant easier to peel). Poke
a few holes into the eggplants with a skewer or fork to allow steam to
escape as they grill.

Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants
a quarter turn every 2 minutes. Try to grill the eggplant all around. Test
the eggplants for doneness by pressing against their sides with a pair
of tongs. If the eggplants give easily, they’re ready. Transfer the eggplants
to a plate.

As soon as the eggplants are cool enough to handle, carefully peel off t
he skin (the skin comes off more easily if the eggplant is warm; don’t let
it cool completely). Once you’ve removed the skin, remove the stems, and
slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant
slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

from "The Japanese Grill"
https://www.goodreads.com/book/show/8985663-the-japanese-grill

********************************************************************************

Miso-Flavored Ramen Noodle Soup with Corn & Butter



A specialty from Hokkaido, the cold-weather, northernmost
Japanese island, this filling, hearty, ramen from Sapporo is easy to
re-create at home. The broth is distinguished by umami-rich miso
and a pat of butter added just before serving.

2 packages (3½ ounces each) instant ramen noodles
4 cups chicken broth
About 2 tablespoons white miso paste
½ cup thawed frozen corn kernels or drained canned corn
2 green onions, including tender green tops, minced
4 slices bamboo shoots (optional)
¼ cup bean sprouts, both ends trimmed (optional)
1 medium-boiled egg, boiled about 7 minutes, peeled and halved
lengthwise (optional)
Unsalted butter for serving

SERVES 2

1 Discard the flavor packets from the ramen packages, fill a
saucepan with water, and cook the ramen in boiling water as
directed on the package.

2 Meanwhile, in another saucepan, bring the chicken broth to a
simmer. Scoop out a few spoonfuls of the hot broth into a small
bowl, stir in 2 tablespoons white miso until well blended, and
slowly incorporate the diluted miso back into the broth, without
letting the broth boil. Taste and add more diluted miso, if desired.

3 Drain the noodles, divide them between 2 large soup bowls,
and pour in the broth, dividing it evenly. Top each bowl with half of
the corn, green onions, bamboo shoots (if using), and bean
sprouts (if using) and a boiled egg half (if using). Finish each bowl
with unsalted butter and serve right away.

from "Let's Cook Japanese"
https://www.goodreads.com/book/show/320393.Let_s_Cook_Japanese_Food_


Miso happy!