Japanese Sweet & Sour Fried Aubergine
Earlier this week, England was completely snowed under and it was pretty amazing. It was freezing; my mates made rude snowmen and married them to a sex doll; everyone was falling over and occasionally pummelled to the ground by snowballs; the rugby pitch was dotted randomly with massive (and I really mean massive) snowballs as though aliens had descended on our campus in an effort to join in on the snow fun. The days after that weren’t too fantastic though. Trains weren’t always working, flights were cancelled, some people were snowed in their houses and the snow turned to sludge. One of my mates even pulled a muscle in his leg from walking in such a tense manner to uni. If there’s something I really don’t like about snow is that it turns to sludge - ugly, brown, slippery mess. What is that all about?
Snow’s gorgeous because it’s so pretty. It makes everything look so clean, kinda like someone dusting baby powder onto rooftops, cars, street lamps, etc. It’s pretty, even if snot keeps running down my nose and onto my upper lip (beautiful isn’t it?) as I admire it all. After cursing at the sludge for days, after 3 days of smelling the stench of spray protector (you gotta take care of leather boots in this weather) and suffering from very dry, chapped lips, the sludge fought back! I didn’t fall over thankfully, but I slipped in the middle of the street in broad daylight. The thing about me slipping, is that I make godawful noises. Well, not awful but very peculiar - kinda like a cross between an emu’s call and the screech of a dying chicken — EEEK. At that moment, I was so close to wishing the sludge would just rise up and drown me so no one would notice my embarrassment.
That very day was the day after I went mental in town, shopping to my heart’s content and spending a bloody fortune on clothes. I’d decided to wear a new man-size white shirt over black leggings under my black coat. What happened was that upon slipping on the sludge, that sneaky dirty ex-snow had dared splash up and secure itself as an ugly brown splodge on the ends of my shirt. You can imagine how upset I was and how much I banged on about the bloody sludge. This happened all through my seminar and through lunch. Gosh, I was annoying.
Good thing is that a little vanish and washing powder got all the stain off the shirt but I’m still slightly traumatized from the whole experience. The drama queen in me hasn’t been subdued yet. And somehow, when that drama queen awakens, I get damn hungry. I’ve been craving simple food lately. Something really easy to make, really packing in flavour but clean on the palette. I fried a salmon fillet just yesterday and all that grease in my mouth (I know it’s good omega oils) made me feel a little sick. I had picked up an aubergine earlier this week, so I thought this meal was just perfect for my hunger pangs and would actually cut through whatever grease was left in my system. Besides, I’m never one to refuse a bowl of rice and there’s something that makes me feel so happy when a bowl of rice is served with just one dish. Simplicity at its best.
I don’t really know what this is called but it’s one of the side dishes my mum makes once a week for dinner and it’s just delicious. It’s my favourite side dish and this always goes down real easily with bowls of fragrant steaming rice and daikon pickles. It’s not a hit with my elder sister so it’s not strange to see me wolfing down her portion as well. This is a fantastic alternative to the greasy sweet and sour of Chinese takeaway or lack-lustre storebought bottles of sweet and sour sauce. One, it’s not orange (why is it orange anyway?). Two, it’s so easy to prepare. Three, it tastes bloody good. It’s comfort food. Just make sure your rice is steaming hot, the heating is on and something good is showing on TV.
Sorted!
This recipe serves 2.
Japanese Sweet & Sour Fried Aubergine served with Japanese white rice garnished with bonito flakes
Ingredients
- 1 aubergine or 2-3 Japanese ones, sliced lengthwise
2 tbs rice vinegar
2 tbs dashi
1 tbs sugar
1 tbs soy sauce
1 tbs mirin
white sesame seeds, optional
1 tsp toasted sesame oil
vegetable oil, for frying
About 25 minutes before cooking, prepare the aubergines. Soak them in salted water immediately after slicing and leave to soak.
In a small bowl, prepare the cooking sauce by combining the vinegar, dashi, soy, sugar and mirin. When ready to cook, heat a fair amount of oil in a large frying pan or wok. Note that aubergines tend to absorb oil very quickly so I would recommend having the vegetable oil ready at hand lest you need to add more to the pan.
Fry the aubergines until they are lightly brown and softened but not golden brown or crispy. Reduce the heat then add the cooking sauce to the pan. If it starts bubbling furiously, lower heat again. Let it simmer until all the cooking sauce is cooked away, thickened and absorbed into the aubergine. Once this is done, remove from heat, drizzle the sesame oil over and add a couple of pinches of white sesame oil to the pan. Stir through and leave covered if your rice isn’t ready. Or, serve immediately with a bowl of steaming white rice and bonito flakes.
February 7th, 2009 at 9:05 pm
After battling snow since early November here, I can feel your pain. It is now starting to melt, so we are dodging puddles and slush and tamped down slick snow. Good times. Beautiful photo!
February 7th, 2009 at 11:09 pm
toontz: ack!! The puddles are evil and are tricky to maneuver around if you aren’t in wellingtons. Can’t believe you’ve had snow since November. 2 days of it and the novelty just wears out real quick for me…you’re a trooper!! Hope you aren’t getting too cold out there. Thank honey
xx
February 8th, 2009 at 12:13 am
Dear Diva!
Greetings from a warmer climate!
I might sound sadistic, but I had a laugh reading about the rugby pitch snow balls from my seat in this comparatively mild region in Japan!
As I said somewhere else you remind me of my students days.
As for “my mates made rude snowmen and married them to a sex doll”, … (British potency?LOL)
I think it’s a great idea writing articles on low budget, but very tasty food!
Incidentally, I loved your very British expression, “bloody good”! Don’t utter it in front of a vegan! LOL
Merde, France lost to Ireland, and England was sent packing in Jamaica! THAT makes me cold!
Will run a posting soon suggesting that Foodbuzz creates a “Submit a Budget Lunch”. I’m still waiting whether they will open one for us boozers!
Take good care,
Robert-Gilles
February 8th, 2009 at 1:46 am
I live in upper michigan in the US. It snows nearly everyday here
This dish looks really good, I love anything thats sweet and sour!
February 8th, 2009 at 9:50 am
Robert-Gilles Marrtineau: Bonjour! ahhh…British potency??? My my..touchy subject. LOL. Well thank you. I can indeed safely say I’m cooking on a budget - a student budget to be more specific - although now and again I do indulge quite a lot. But definitely, I’m supportive of your Foodbuzz proposal. Fire away! And definitely, promote boozing. Cheers!
Bobby: Oh that’s crazy! Wrap up warm Bobby and keep whipping up comforting feasts to stay sane in that weather. Indeed, something about sweet and sour that’s so perfect. Although not so much hot and sour. That feels a little wrong.
xx
February 8th, 2009 at 10:16 am
The last time i checked, Singapore’s definitely not snowing. lol! I never try aubergine before, man. It looks good : )
February 8th, 2009 at 11:53 am
Lovely presentation of your dish!
PS. You’re not the only one to make weird noises when slipping down the street. My “mwaaaaaahhh!” has to be heard to be believed!
February 8th, 2009 at 12:16 pm
Dear Diva!
Don’t forget to buzz me when your first book is written!
Cheers,
Bien amicalement,
Robert-Gilles
February 8th, 2009 at 1:17 pm
lol.. the blackish bun is actually quite frightening.. hope you’ve overcome the shock. i suddenly realised that you’re linked to my blog under the food blogs! hey you should check out “the journal of a girl who loves to cook”.
http://cookingismypassion.blogspot.com/
she’s extremely good at baking and stuffs. check out her older posts.
February 8th, 2009 at 4:40 pm
ladyironchef: ah! haha…snow will never happen in Singapore, unless we have a global weather freakshow…i love aubergine..you might’ve i’m not sure, it’s also known as eggplant!
the caked crusader: LOL! that’s a cool sound. awesome, we shd now be best buds in terms of slipping all over the sludgy place. thanks..i like your blog a lot. will be visiting a lot more!
Robert-Giles: defo defo, i’ll give you a tinkle when that happens, if it ever does
emily: it was pretty scare i admit..thanks i’ll hafta check it out some time.
xx
February 9th, 2009 at 1:44 am
What a great simple recipe and elegant presentation. Great for Valentines Day.
February 9th, 2009 at 6:40 pm
“I’d decided to wear a new man-size white shirt over black leggings under my black coat.” - that is such a Claudia from the Baby-Sitters Club thing to say! Totally sucks about the sludge on your shirt, I hate it when that happens - especially early in the day. It barely snows in New Zealand, (at least, not in the North Island) so snow was the BIGGEST novelty for me when I was in the UK. That aubergine looks gorgeous. I just wish someone would invent a way to cook it without oil! The sauce sounds delish
February 9th, 2009 at 8:07 pm
Holly: thank you
i was pretty eager to use heartshaped moulds for the rice and it turned out well. very pleased about it.
Laura@Hungry and Frozen: I totally agree! Aubergines are good for you and all, adds to your daily vegetable count. But then you cook it in so much oil and it kinda defeats the purpose. LOL. thanks! I used to read babysitters club in primary school but i did it mainly to fit in with the crowd. Never really paid attention to the characters or the plot for the matter, but i kinda get what you mean! Such a high school-y thing to say HAHA.
xx
February 10th, 2009 at 2:17 am
Your writing is flipping genius dear, I swear I was there with you trying to look half as good in oversized men shirt, legging andcovered in sludge
You bad a$$ you!
Aubergine sounds so much nicer than eggplant…and the dish sounds delicious!
February 10th, 2009 at 5:55 am
LOL I got lulled into moving to New York because they had a record snowfall the day I arrived and everything was so white and pristine and there were no cars or crowds anywhere to be seen. I guess you could say I had the snow pulled over my eyes. Anyway your heart shaped rice is cool and the eggplant look good:-)
Speaking of posting the same ingredient, I just posted about katsuobushi (bonito flakes) on my new blog today.
February 10th, 2009 at 11:42 am
It is puddle season here in NY - yikes! Adorable heart shaped rice and the eggplant looks beautiful
February 10th, 2009 at 12:20 pm
Tartelette: aubergine sounds pretty fancy-smanshy doesn’t it? LOL. oooohhh, if u had been there with me it would’ve been fun. The sludge taking us both down to the ground. Think i need some of your gorgeous pudding, sweets and desserts to cheer me up Tartelette.
Marc@NoRecipes: oh i love it when it all looks so clean. It’s just breathtaking. Thank you. The mould was actually a heartshaped baking measuring cup, turned out just fine didn’t it? Love the new blog, marc! I like the concept and the pictures are still wonderful. It’ll be very helpful for people unfamiliar with the ingredients you’ve used
Maya: puddle season = wellingtons. Ah. If only I had some, it would be fun jumping in the puddles like Paddington bear! thank you
xx
February 10th, 2009 at 5:14 pm
I have always searching a good recipe for aubergine as my son is quite picky on this veggie. Yours looks simple and delicious. Will try it out soon. Your heart-shaped rice reminds me that Valentine is around the corner. Hehehe! Happy Valentine Day! Btw tks for dropping by at my blog.
February 11th, 2009 at 3:48 pm
lk: Oh I hope this recipe will work for you. You can reduce the amount of rice vinegar if you want a less sharp, piquant flavour!
Happy Valentine’s Day to you too lk. Have a really good one.
xx
February 12th, 2009 at 1:14 am
Ooh, this will go down really well with the boys. With rice, definitely. And glazed salmon, you think? (It’s 9am and I’m already thinking dinner!)
Me want pretty snow!
It was unbearable in Australia, and it’s just as bad here. Moan. Grumble. Whine.
June 3rd, 2009 at 3:45 pm
[...] Recipe adapted and modified from The Sugar Bar. [...]