I hadn’t really cooked any dishes from Ottolenghi’s books for about a year (and it would be another 6 months before I went back to cooking his recipes regularly). When I began cooking from Plenty More again, I realised 2 things: Firstly how much I had missed the flavours of Ottolenghi, and secondly I remembered the almost tedious number of processes in each recipe.
The deep sweetness and intensity produced by miso paste, combined with other Japanese staples, are guaranteed to put a smile on your dial on an overcast Winter or Early Spring day.
This one is no different. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the vegetarian dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles.
So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making any of his dishes.
To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. You can see the original recipe here.
Similar recipes include Roasted Eggplant with Special Miso Sauce, Deep Fried Eggplant, Ginger Scallion Noodles, and Udon Noodles and Shimejii Mushrooms.
Browse all of our Japanese dishes and all of our Eggplant recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.
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