Chinese Tofu & Eggplant Hot Pot
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8 long Japanese eggplants (the long, thin ones)
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4 tablespoons oil
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1 large leek, halved lengthways and rinsed thoroughly
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2 cloves garlic, chopped
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a thumb sized piece of ginger, chopped
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1-2 small red chillies
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1 tablespoon coriander stems, rinsed well and finely chopped
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3-4 teaspoons dashi powder*
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1 teaspoon sesame oil
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2 teaspoons soy sauce or tamari
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200g fresh udon noodle packet
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835g packet of tofu (not silken) cut into large squares
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2 tablespoons corn starch mixed with 3 tablespoons cold water
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2 spring onions, sliced on the diagonal
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2 tablespoons coriander leaves
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Boiled rice to serve
Buyer's tip: Dashi is a concentrated Japanese bonito fish stock available at Japanese grocery stores. It resembles tiny little pellets rather than a fine powder.
Step 1 - Preheat the oven or grill to 180C/350F. Slice the eggplant diagonally into 4cm pieces. Brush them lightly with some of the oil (I needed about 2.5 tablespoons for the eggplant) and bake for 30 minutes.
Step 2 - Slice the leek into half moons and place in a bowl with the chopped garlic, ginger, chillies and coriander stems. Heat a hot pot on the stove to medium and add the remaining oil. Cook the leek and garlic mixture for a couple of minutes. Add the eggplant and then add enough water to cover the eggplant-I know this is vague and I hate giving directions like this but I'd say add a couple of cups of water and then add 1 or 2 cups more. The more liquid you use the more sauce you will get but you don't want it drowning in liquid because you will lose the flavour. I think I added about 3 cup's worth. Cover with lid and simmer for 15 minutes until eggplant is soft and tender. Add the soy sauce and dashi and taste for seasoning-if you need more flavour add a bit more dashi.
Step 3 - Add the udon noodle packet to the mixture and allow to soften for a few minutes. Drain the tofu and rinse under cold water draining well. Gently add the tofu to the mixture and stir gently to warm through. Turn off the heat (it will still be warm) and add the cornstarch mixture making sure to distribute it evenly in the liquid. This will help to thicken it. Garnish with spring onions, sesame oil and coriander leaves. Serve with boiled rice.