Udon with Eggplant Ragout
Main Dishes • Chinese
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Udon Noodles 1⅖ kg
- Olive Oil 0 fl oz
- Soy Sauce 5 fl oz
- Sesame Oil 0 fl oz
- Furikake seasoning 0 oz
- Scallions 0 oz
- Eggplants 5 lbs
- Olive Oil 0 fl oz
- Onion 20 oz
- Dried Chili Pepper to taste
- Crushed Tomatoes in Their Own Juice 0 lbs
- Ginger 0 oz
- Garlic 5 oz
- Mirin 5 fl oz
- Chicken Broth 15 fl oz
- Kombu Seaweed 0 oz
- Tuna 0 oz
- Ghee 5 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
For the eggplant stew, cut 600 grams of eggplants (or 3 pieces) into large cubes, and dice the onion, garlic, and ginger into small cubes. Sauté the eggplants separately in olive oil.
Step 2
In a large pot, place the onion and ginger, sauté in olive oil, then add the garlic, pour in the mirin, and let it evaporate. Add the chicken broth and eggplants. Simmer until the eggplants are nearly cooked, then add the tomatoes, kombu, and bonito flakes, and cook for another 10–15 minutes.
Step 3
At the end, add chili, 50 grams of soy sauce, and 35 grams of green onions, and season with salt to taste.
Step 4
Cut the remaining eggplants into large, irregular pieces and sauté them in clarified butter until cooked through. Season with salt and pepper, transfer to a bowl, drizzle with 50 grams of soy sauce, add 5 grams of sesame oil, and mix in 30 grams of chopped green onions.
Step 5
Boil the udon noodles. To do this, place the frozen noodles in a sieve and submerge it in boiling water for 40 seconds, then drain to remove any excess liquid. Season with 70 g of soy sauce and 14 g of sesame oil, top with the stew and sautéed eggplant, and sprinkle with 35 g of green onions and furikake.
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