Nogluten Recipes

Basic Grilled Eggplant ~ Kyoto "obanzai" Style Recipe

Basic Grilled Eggplant ~ Kyoto "Obanzai" Style Recipe
Posted at :
Posted by :
Print Recipe

Prepare the ingredients before making Basic Grilled Eggplant ~ Kyoto "Obanzai" Style in your home. Then, follow these steps below to serve Basic Grilled Eggplant ~ Kyoto "Obanzai" Style for your family or friends.

Ingredients: Basic Grilled Eggplant ~ Kyoto "Obanzai" Style

  • 6 to 8 Eggplant (slim Japanese type)
  • Easy Kyoto Style Dashi Stock:
  • 50 ml A. Shiro-dashi
  • 300 ml A. Water
  • 1 dash A. Dashi stock granules
  • 1 Grated ginger
  • Marinade for the grilled and peeled eggplant:
  • 50 ml B. Shiro-dashi
  • 400 ml B. Water

How to Make Basic Grilled Eggplant ~ Kyoto "Obanzai" Style

If you have prepared the ingredients needed, now time to start cooking. There are 30 steps you must follow to make Basic Grilled Eggplant ~ Kyoto "Obanzai" Style in your home by yourself.

    Step 1
  • Make a hole through the pointed end of the eggplants. (This is to prevent them from bursting while grilling.)
  • Step 2
  • Make a cut around the stem end of the eggplants (marked A on the photo).
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 13
  • Being careful not to soak the whole eggplant (it will make them watery), rinse the charred bits off carefully.
  • Step 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.
  • Step 15
  • You can eat them right away, or chill them well in a plastic storage container.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 19
  • Arrange the eggplants in serving bowls with the sauce. Top with grated ginger, chopped green onion and bonito flakes.
  • Step 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.
  • Step 21
  • The other Kyoto style recipe uses "mizore vinegar". Combine"Multi-purpose blended vinegar" with grated daikon radish and a little grated ginger.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 25
  • If you don't have any shirodashi, you can use cooled dashi stock instead.
  • Step 26
  • Put the grilled eggplant in the bowl from Step 24, and peel the skin. Pat dry with paper towels and they're done.
  • Step 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. >
  • Step 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.
  • Step 29
  • is "Authentic grilled eggplant using a Staub Cocotte Ronde". It's really easy and delicious, so please give it a try.
  • Step 30
  • Melting soft eggplant is so delicious. I've also uploaded"Deep fried eggplant simmered in mizore sauce (grated daikon radish sauce)".
Basic Grilled Eggplant ~ Kyoto "Obanzai" Style Reviews

Add your opinion about Basic Grilled Eggplant ~ Kyoto "Obanzai" Style Recipe above or tell your story when cooking Basic Grilled Eggplant ~ Kyoto "Obanzai" Style in your home.

Recipe Related to Basic Grilled Eggplant ~ Kyoto "Obanzai" Style
Peanut butter and banana cookies Peanut butter and banana cookies
Posted at : December 26, 2016, 9:26 am
Posted by : kari.laughlen
Most perfect tator tot seasoning Most perfect tator tot seasoning
Posted at : December 26, 2016, 9:03 am
Posted by : kerrizombie
Beef and Guiness Pie Beef and Guiness Pie
Posted at : December 26, 2016, 7:52 am
Posted by : DamoMurtagh
Potato Crackers Made with Joushinko Rice Flour Potato Crackers Made with Joushinko Rice Flour
Posted at : December 26, 2016, 7:01 am
Posted by : cookpad.japan
Serving : 1
Refreshing Pear Slush Refreshing Pear Slush
Posted at : December 26, 2016, 11:34 am
Posted by : sammie27
Cooking Time : 5 minutes
Serving : 2

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z