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Vegetables

Book by Tetsu Kariya · 3 quotes · Food Combining, Japanese Cooking, Japanese Food

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Vegetables Quotes

“Good eggplants are hard to find these days. It's because the eggplants don't get fully ripe because of the pesticides and herbicides." "This isn't just about Hitoshi. Anybody who eats this bad eggplant... ... will come to think that eggplant doesn't taste good at all. Eggplant and oil are a perfect match. Let me make you a dish that even the greatest eggplant hater will like. Pour sesame oil into the wok. Eggplant soaks up a lot of oil, so pour a lot in. Once the oil is heated, cut the eggplant into thin slices of about a quarter inch. You want to carefully stir-fry the eggplant trying to make every slice soak up the oil, but you also have to be fast at it. Keep the flame at high heat. It's done when the eggplant starts to get soft and brown. If you cook it too much, the skin gets hard, so be careful. Now you pour some soy sauce on top of it.”

OilJapanese CookingSoy SauceEggplant
Book:Vegetables
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“Ah! Green asparagus, my favorite! " "I stir-fried it with crab meat. I quickly stir-fried the green asparagus and mixed the crab guts with dashi and put that in there as well... ... and finally seasoned it with salt and pepper and thickened the sauce slightly with starch." "I love its fresh spring vegetable-like flavor!" "I stir-fried it in a very mild soy oil... ... and I didn't use any Chinese broth made from chicken bones and Chinese ham. I used dashi taken from katsuobushi and konbu.”

AsparagusJapanese CookingCrabStirfry
Book:Vegetables
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