Bonito flakes (katsuobushi)

A recipe from Ruslan Polyakov, chef of the Pino restaurant. Baked eggplant with an unusual accent. This accent is mixed. A little bit of Asia, which is given to the dish by dry shavings of bonito tuna, a little bit of Italy due to the grated parmesan, which is sprinkled on the hot flesh of the eggplant at the very last moment.

Eggplant with bonito is an unusual combination of Japanese and European cuisine that creates a harmony of flavors. The eggplant, soaked in spicy Thai sauce and rich bulgogi sauce, acquires a deep and savory taste. Its tender flesh, with a light crispy crust after frying, is perfectly complemented by the smoky-salty aroma of dried bonito tuna flakes. The yogurt served with the dish adds freshness and softens the spiciness. This recipe reflects the art of gastronomy where simple ingredients are transformed into a refined dish. Served as an exquisite appetizer or light main course, it is perfect for lovers of rich and exotic flavors. It pairs well with white wine or chilled green tea.

Yaki udon is one of the most popular dishes in Japanese cuisine, known for its rich flavor palette and appetizing texture. Originating from regional Japanese restaurants, yaki udon features aromatic noodles stir-fried with seafood and vegetables. The sweet soy sauce adds a delicate umami to the dish, while bonito flakes contribute subtle smoky notes. The combination of scallops and shrimp creates a marine touch, perfectly complemented by shiitake mushrooms and crunchy bean sprouts. This dish not only delights the palate but is also nutritious due to its harmonious balance of proteins and complex carbohydrates.

The Japanese method of making soups is different from the Russian one. First the broth, then the filling. In our case, tofu, spinach, carrots and soba are added to the dashi broth (made from brown seaweed) - soba is boiled separately. This soup is meatless, but with dried bonito flakes: they are also needed to achieve the umami taste, or, more simply, to make the broth richer and, accordingly, tastier.