Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Favorite Japanese-Style Stuffed Eggplants. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese-Style Stuffed Eggplants, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Stuffed Eggplants delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese-Style Stuffed Eggplants is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Japanese-Style Stuffed Eggplants using 13 ingredients and 8 steps. Here is how you can achieve it.
I made this from freshly picked eggplants I received from my sister.
I used10-cm long, plump eggplants.
Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan
Ingredients and spices that need to be Take to make Japanese-Style Stuffed Eggplants:
- 100 grams Ground beef and pork mix
- 80 grams Onion (minced)
- 4 Eggplants
- 1/4 tsp ※Salt (for salting the eggplant)
- 1 tbsp ●Plain yogurt
- 1 tbsp ●Mayonnaise
- 1 tbsp ●Panko
- 1/4 tsp each ●Salt and pepper
- 1/4 tsp ●Nutmeg
- 100 grams ☆Grated daikon radish
- 6 ☆Shiso leaves
- 8 tsp ☆Soy sauce
- 1 tbsp ※Salt (for serving)
Steps to make Japanese-Style Stuffed Eggplants
- Finely chop the onion. Steam in a silicone steamer for 2 minutes. Set aside to cool.
- Preheat the oven to 230°C.
- Cut the eggplants in half lengthwise and scoop out the flesh. Finely chop the flesh, work in the salt, rinse, then drain.
- Combine the finely chopped eggplant, meat, onions, and the ● ingredients, and mix until it turns palish. Soak the eggplant skins in water to remove the bitterness.
- Lightly blot the eggplant skins with paper towels to remove excess moisture, then stuff them with the meat mixture. Bake in the oven for 20 minutes.
- Prepare the ☆ toppings! Grate the daikon radish. Slice the shiso leaves. Prepare the soy sauce.
- Once baked, transfer to a frying pan with oil, cover with a lid, and cook both sides over high heat to finish!
- Garnish with the grated daikon radish and shiso leaves and serve.
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