Quick pork ribs and autumn eggplant stew
Stir-fried eggplant in season with sliced pork ribs then parboiled in umami-rich ichiban dashi.
It is in perfect accord with the first rice of the year.
- 300g thin sliced pork rib
- 1 (100g) eggplant
- 1 1/2 （20g) ginger
- 400g edamame
- Mixed seasoning 400cc ichiban dashi 50cc dark soy sauce 50cc mirin 10cc sake 1 tbsp sugar
- 1 tbsp vegetable oil
- To boil edamame 1.5 L water 1 tbsp salt for sprinkling on edamame and rubbing in (a) 2 tbsp for boiling (b)
Sprinkle salt (a) on the edamame and rub in. Leave salt as it is. Add more salt (b) in 1.5L of water and let it boil. Put in the edamame and boil for 3〜5 minutes.
Strain it with a strainer and leave to cool.
Mix the seasonings well in a bowl.
Wash the eggplant and remove calyces. Cut the eggplant lengthwise then slice into 1cm thick strips.
Wash the ginger and shave its skin. Slice it as thinly as possible and cut it into fine strips.
Separate thin-sliced pork ribs and cut them into 2cm widths.
Put vegetable oil into a pan or a deep skillet. Heat it up to medium heat and put in the ginger and eggplant.
Mix them well with vegetable oil and add seasoning, then add the pork.
Loosen a lump of meat before the seasoning’s temperature becomes too high.
When the ingredients come to a boil and froth gathers on the surface, skim it off.
Continue to boil for about five minutes and let it cool down.
Serve on a plate and garnish with shelled edamame.
Clear Soup of Steamed Lotus Root Dumplings
Clear Clam Soup
Soba (buckwheat noodles) served with Scallion Nanban Sauce
Japanese-style Rei-men (cold noodles)
Marinated shiitake mushrooms and komatsuna
Umami-rich rice with scallop and chopped green vegetables
Sesame vinegared spring vegetable and wild plants
Stewed beef sinew and red konjak with sake
Japanese-style Marinated Summer Vegetables
Hamo Noppei-jiru Style