It was a food program which is showing Japanese local food.
I called out my husband.
'It's NASU SOMEN!!! It's from my hometown KAGAWA!'
That recipe looks like a bit different from my home recipe. But, I really miss it.
Next day, I just cooked NASU SOMEN by my recipe.
NASU SOMEN is NASU NO NIMONO (Simmered Eggplant) put on the SOMEN Noodle.
In my hometown KAGAWA, We cook this with '三豊なす' MITOYO Eggplant which is a Local vegetable in KAGAWA. MITOYO Eggplant is 3 or 4 times larger than general Eggplant, and that fruit is soft, juicy and sweet. It's good to bake, grill, fry (TENPURA!), simmer, stir-fry and pickles.
I used to eat MITOYO Eggplant often during summer!!!
Fortunately, my father sent me MITOYO Eggplant to us
So, I cooked NASU SOMEN with MITOYO Eggplant! Lucky me!!!
Anyway, You can also eat this Simmered Eggplant with rice instead of SOMEN noodle. It's good too!
＊＊Ingredients＊＊ 2 servings
100ml (about 3.4
3 tbsp soy sauce
3 tbsp sugar
3 tbsp MIRIN
3 tbsp sesame oil
1 piece ABURA-AGE (fried TOFU)
10g IRIKO or NIBOSHI
4 bundles SOMEN noodle
100ml (about 3.4
1 tbsp and 2 tsp soy sauce
1 tbsp and 2 tsp MIRIN
2 tsp chopped green onion
1 tsp grated ginger
Chili pepper only if you like
1. To make MENTSUYU, Put all ingredients in a pot. Boil it and Turn off the heat. Take KONBU out.
2. Cut the stem off from eggplant, cut in half lengthwise. (
3. Cut ABURA-AGE into 2 inch
4. Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
5. Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.
6. Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
7. Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.
8. Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
|NIBOSHI (Dried Sardines)|
You can eat this warm or cold. I usually cook this and keep the Simmered eggplant in the refrigerator. And eat it next day.