Fennel, Leeks, and Eggplant with Garlic-Miso
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
find out the basic requirements for making Sushi have
a look at 'A few
things you need to make Sushi' under Tips,etc.
comes in several varieties, but I've narrowed the options
to just two for these recipes: the lighter-colored yellow
miso, which has a sweeter, more mellow flavor; and the
darker, saltier, and more fragrant red miso. Per tablespoon,
both have about 30 calories and no fat. But the red
miso has 630 milligrams sodium compared to 540 milligrams
in the yellow. Miso has the consistency of peanut butter;
it will keep for up to two months when refrigerated
in an airtight container.
is a low-alcohol sweet wine common in Japanese cuisine.
It's available in Asian food markets and can often be
found in the gourmet sections of some supermarkets".
small leeks, trimmed and halved lengthwise and crosswise
4 small Japanese eggplants, halved lengthwise and
crosswise (about 11/4 pounds)
1 fennel bulb, trimmed and cut into 8 wedges
5 garlic cloves, unpeeled
1/3 cup mirin (sweet rice wine)
1/4 cup water
1/3 cup yellow miso (soybean paste)
grill or broiler.
the leeks, eggplants, fennel, and garlic in a grill
basket on a grill rack or on a broiler pan; cook 10
minutes or until tender, turning frequently.
the leeks, eggplant and fennel from the heat and cook
the garlic for an additional 5 minutes.
mirin and water in a small saucepan over medium heat;
bring to a boil.
heat; simmer 3 minutes.
garlic cloves to extract pulp; place pulp in a blender.
the mirin mixture and miso; process until smooth.
the sauce over the vegetables, and toss well to coat.
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".