Eggplant Nigiri ナスにぎり
How to make Eggplant Nigiri Recipe - Though eggplant may evoke images of the Mediterranean, it is actually a traditional Japanese vegetable that makes an excellent vegetarian nigiri topping.
MAKES 4 PIECES
Ingredients
½ eggplant
1 tablespoon sesame oil, for cooking
1 piece kombu, about 1 x 1 inch
1 tablespoon sake, plus more for wiping
1 tablespoon mirin
1 tablespoon soy sauce
¼ cup water
1 teaspoon minced fresh ginger, plus more for garnish
¼ cup bonito flakes
¼ cup sushi rice
Wasabi paste, plus more for serving
1 teaspoon finely chopped scallions, for garnish
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
3. Remove the eggplant from the water and pat to dry.
4. In a small frying pan, heat the oil over medium-high heat. Add the eggplant and cook, skin-side down, for about 2 minutes, just until the skin changes color.
(Fig. d).
7. Remove the eggplant from the heat and let it cool, then transfer to the refrigerator and marinate overnight.
8. To assemble the sushi, hold about 1 tablespoon of rice in your right hand and gently squeeze it into a rectangular shape with rounded corners.
9. Hold 1 piece of marinated eggplant with the fingers of your left hand. Dip your right index finger in the wasabi and rub it on the bottom of the eggplant. Press the eggplant onto the rice and gently shape them together.
10. Repeat to make the rest of the sushi. Top with minced ginger and scallions, and serve with wasabi, gari and soy sauce.
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| Eggplant Nigiri ナスにぎり |
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