Udon with eggplant stew
9 servings
40 minutes
The recipe was shared with us by the chef of Lucky Izakaya Bar Andrey Krasov.
1
For the eggplant stew, cut 600 grams of eggplants (or 3 pieces) into large cubes, and onion, garlic, and ginger into small cubes. Fry the eggplants separately in olive oil.
- Eggplant: 1.6 kg
- Onion: 500 g
- Garlic: 100 g
- Ginger: 50 g
- Olive oil: 50 ml
2
In a large pot, place the onion and ginger, sauté in olive oil, then add garlic, pour in mirin and evaporate. Add chicken broth and eggplants. Simmer until the eggplants are almost done, then add tomatoes, kombu, and bonito flakes; cook for another 10-15 minutes.
- Onion: 500 g
- Ginger: 50 g
- Olive oil: 50 ml
- Garlic: 100 g
- Mirin: 200 ml
- Chicken broth: 500 ml
- Eggplant: 1.6 kg
- Tomatoes in their own juice: 1 kg
- Kombu (kelp): 20 g
- Bonito flakes (katsuobushi): 20 g
3
At the end, add chili, 50 grams of soy sauce, 35 grams of green onion, and season with salt to taste.
- Dried chili pepper: to taste
- Soy sauce: 170 ml
- Spring onion: 65 g
- Salt: to taste
4
Cut the remaining eggplants randomly but coarsely, fry them in melted butter until cooked, season with salt and pepper, place in a bowl, pour in 50 grams of soy sauce, add 5 grams of sesame oil and 30 grams of green onions.
- Eggplant: 1.6 kg
- Clarified butter (ghee): 100 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 170 ml
- Sesame oil: 19 ml
- Spring onion: 65 g
5
To cook udon, place frozen noodles in a sieve and submerge it in boiling water for 40 seconds, then drain to ensure no liquid remains in the udon. Season with soy sauce (70 g) and sesame oil (14 g), top with stew and fried eggplants, and sprinkle with green onions (35 g) and furikake.
- Udon noodles: 1.4 kg
- Soy sauce: 170 ml
- Sesame oil: 19 ml
- Eggplant: 1.6 kg
- Spring onion: 65 g
- Furikake seasoning: 14 g