Basic Grilled Eggplant ~ Kyoto "Obanzai" Style
Basic Grilled Eggplant ~ Kyoto "Obanzai" Style

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, basic grilled eggplant ~ kyoto "obanzai" style. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basic Grilled Eggplant ~ Kyoto "Obanzai" Style is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Basic Grilled Eggplant ~ Kyoto "Obanzai" Style is something which I’ve loved my whole life. They are nice and they look wonderful.

____Obanzai is Kyoto style home cooking with boiled vegetable mainly. It called Obanza in Japan mostly in Kantou. Those are writen "お番菜, お晩菜, お万菜" in Kanji, Those are cooked vegetables Additionally, the grill cuisine and cooked vegetable elaborately are not obanzai even that vegetable.

To get started with this recipe, we must first prepare a few components. You can have basic grilled eggplant ~ kyoto "obanzai" style using 9 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Basic Grilled Eggplant ~ Kyoto "Obanzai" Style:
  1. Make ready 6 to 8 Eggplant (slim Japanese type)
  2. Prepare Easy Kyoto Style Dashi Stock:
  3. Get 50 ml A. Shiro-dashi
  4. Get 300 ml A. Water
  5. Make ready 1 dash A. Dashi stock granules
  6. Make ready 1 Grated ginger
  7. Make ready Marinade for the grilled and peeled eggplant:
  8. Get 50 ml B. Shiro-dashi
  9. Take 400 ml B. Water

Obanzai Kyoto (Boiled Hakusai Cabbage & Fried Tofu). Japanese Recipes Japanese Food Squid Salad Grilled Squid Yummy Food Tasty Recipes From Heaven Food Heaven Sashimi. 料理レシピ・献立 on tumblr. Saikyo means "capital in the West" that is Kyoto, the place of origin for this recipe. You can taste it with our homemade udon noodles, in hot dashi soup stock and soy sauce. *Served with a petit obanzai of the day.

Instructions to make Basic Grilled Eggplant ~ Kyoto "Obanzai" Style:
  1. Make a hole through the pointed end of the eggplants. (This is to prevent them from bursting while grilling.)
  2. Make a cut around the stem end of the eggplants (marked A on the photo).
  3. Score the sides of the eggplants several times (marked A on the photo). I don't do this myself, but the eggplants are easier to peel for beginners if you score the eggplants.
  4. Line the eggplants up on grill, and grill at high heat until charred on all sides. I grill for 10 to 12 minutes per side, flipping over once so that both sides well cooked.
  5. It may be hard to resist the urge to do so, but don't turn or poke the eggplants constantly. Set a kitchen timer and leave them alone to grill them properly.
  6. If you are grilling the eggplants over a gas burner, put a wire grill on top and grill over high heat. Don't move them around too much in this case either, so that they will become properly grilled.
  7. I used huge 25cm long eggplants that someone gave to us, so I grilled them for a long time while turning them and moving them around on the grill. Make sure all sides are well charred.
  8. Whichever method you use, if the eggplants are not charred enough they will be hard to peel. Grill them until they are pitch black, and the eggplants are soft when you press down on them with chopsticks.
  9. Put the grilled eggplant on a cutting board, and peel off the skin using a skewer and your your fingernails. The peel should come off from the scores you made in Steps 2 and 3. The eggplant is piping hot, but the skin should come off easily.
  10. The stem part is relatively cool, so the eggplant can be peeled easier if you hold onto this with your left hand (if you're right handed) and peel the eggplant with your right hand.
  11. The eggplants become harder to peel when they cool down. Peel them one at a time, taking them off the grill when they are done. * Turn off the heat if it looks like they're all done.
  12. If you can't get small bits of charred skin off the eggplants… run a thin stream of water from the tap as shown here.
  13. Being careful not to soak the whole eggplant (it will make them watery), rinse the charred bits off carefully.
  14. When the eggplants are peeled like this they are done. The browned parts are especially delicious! The photo shows the huge eggplants described in Step 6.
  15. You can eat them right away, or chill them well in a plastic storage container.
  16. Serve the grilled chilled eggplants with soy sauce, dashi stock and soy sauce, shirodashi, etc. - whatever you like. This photo shows them with soy sauce, grated ginger and bonito flakes.
  17. Next, I'll describe two of my favorite "Kyoto-style eggplant" recipes. Put the A. ingredients in a pan and bring to a boil. Turn off the heat, and leave as-is to cool down.
  18. Put the grilled eggplant from Step 14 into the cooled down sauce from Step 17, cover with plastic wrap and chill in the refrigerator.
  19. Arrange the eggplants in serving bowls with the sauce. Top with grated ginger, chopped green onion and bonito flakes.
  20. The chilled "Kyoto Nishiki Hirano" eggplant I bought at a department store the other day was flavored in a similar way and was delicious. Please give it a try.
  21. The other Kyoto style recipe uses "mizore vinegar". Combine"Multi-purpose blended vinegar" with grated daikon radish and a little grated ginger.
  22. Put some cut up grilled eggplant (Step 15) on a serving plate, pour the Step 21 sauce over, and it's done. Some dry-roasted flaked hamo (conger pike) is great on this too.
  23. Ever since I enjoyed these two dishes on the banks of the Kamo River, they have been my favorites. The elegant Kyoto style flavors go so well with the nutty, fragrant and meltingly soft grilled eggplant.
  24. If the eggplants are too hot to peel for you… combine the B. ingredients in a bowl and have it ready. It's even better if you chill it in advance.
  25. If you don't have any shirodashi, you can use cooled dashi stock instead.
  26. Put the grilled eggplant in the bowl from Step 24, and peel the skin. Pat dry with paper towels and they're done.
  27. Cookbooks usually say to "peel the eggplants in cold water", but by putting the eggplants in water, they become watery and not as tasty. ><
  28. If you peel the eggplant in a light dashi stock instead of water, you won't lose as much of the eggplant's flavor, and you'll be adding a light umami flavor to it too.
  29. is "Authentic grilled eggplant using a Staub Cocotte Ronde". It's really easy and delicious, so please give it a try.
  30. Melting soft eggplant is so delicious. I've also uploaded"Deep fried eggplant simmered in mizore sauce (grated daikon radish sauce)".

Obanzai (おばんざい) is a traditional style of Japanese cuisine native to Kyoto. For food to be considered obanzai, at least half of its ingredients must be produced or processed in Kyoto. Download deze Japanese Homestyle Healthy Vegetarian Meal Obanzai On Dining Room Table foto nu. En zoek meer in iStock's bibliotheek van royalty-free stockbeelden met Aspiraties foto's die beschikbaar zijn voor snel en eenvoudig downloaden. Tasty handmade Obanzai dishes are lined up temptingly on the counter.

So that is going to wrap it up for this special food basic grilled eggplant ~ kyoto "obanzai" style recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!