Summer 2012 in Hell's Kitchen - Story 1

Summer 2012 in Hell's Kitchen - Story 1

LIGHTLY TANNED EGGPLANT & HOT PEPPERS SKINNY DIPPING IN GLAZED DAIKON & GINGER SAUCE.  

 Ingredients (serves 1):

1/2 inch slice of eggplant *2

1 green hot pepper, thinly sliced

Daikon, glazed as you wish

Ginger, glazed as you with

Red radish, sliced as you wish

Olive oil

Sauce (out of total 100%):

Veggie stock (made of kelp & dried shitake mushroom) 60%

Soy sauce 20%

Sake 10%

Methodology:

1.  In olive oil, lightly fry eggplant and hot pepper until outer skin gets lightly brown.

2.  In a separate pan, simmer all ingredients for sauce.  Let it boil for a few seconds.

3.  On top of (1), add glazed daikon and ginger.  Finally add (2) as well as sliced raw red radish on top. 

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