Eggplant Yaki "Udon" Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 8 minutes
- Oil for frying
- 2 large eggplants, firm like a fitness model's ass
- 1/2 cup onion, sliced or green onion
- 150g/5ozs sliced roast pork
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
Step 1 - Have a large bowl of water with juice of a lemon in it (to prevent browning). Remove the stems from the eggplants and peel them. Use a mandolin set with slice attachment on 3 setting (the thickest).
Step 2 - Take 4 or so slices at a time and stack them on top of each other and slice into noodles-think of udon noodles for the thickness. Return to the lemon water while the frypan or wok comes to high heat.
Step 3 - Place a large frypan or wok on medium high heat and add some oil. Add the eggplant shreds and fry adding more oil if needed. It will reduce down a lot. When the eggplant is softer and cooked down (it will only take 3 minutes or so) remove it from the pan and fry the onion for a minute and then add pork slices. When cooked through add the eggplant back to the pan with the soy sauces, mirin, sake and sesame oil and stir to coat all of the "noodles".