Project Foodie - Morimoto

Morimoto

Save Recipe: Eggplant Shigiyaki Morimoto-Style

If you're an Iron Chef fan then Morimoto needs no introduction - Morimoto has been the Japanese Iron Chef on the Food Network's Iron Chef show since 1999. Famous for his modern interpretation of Japanese cuisine, Morimoto has now published his first cook book "Morimoto: The New Art of Japanese Cooking". The book is full of interesting and intriguing Morimoto stories, tidbits, and of course recipes. Morimoto has a distinctive style that combines Japanese cuisine with many others. Italian Japanese cuisine is a particular Morimoto favorite as can be seen in the "Eggplant Shigiyaki Morimoto-Style" recipe below. In addition to the recipes, Morimoto includes descriptions and essays describing Morimoto's cooking techniques and experiences for items such as sushi eating, sushi rice preparation, the pleasures of tofu, the importance of sake and much more.

Eggplant Shigiyaki Morimoto-Style

From Morimoto by Masaharu Morimoto, DK Publishing, 2007

Here's my take on eggplant Parmesan - minus the Parmesan. Red Miso Sauce with ground chicken takes the place of tomato meat sauce, and strips of friend eggplant replace the traditional Italian slices. Slices of milky mozzarella blanket the top.

Makes 4 servings

½ pound (225g) ground chicken
2 tablespoons vegetable oil, plus more for deep-frying
2 cups Red Miso Sauce (recipe to follow)
2 tablespoons sake
2 tablespoons soy sauce
3 or 4 small Italian eggplants (1 ¼ pounds/575g)
4 ounces (100g) fresh mozzarella, thinly sliced
1 tablespoon minced chives

1. Preheat the oven to 375°F (190°C). In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2 to 3 minutes.

2. Add the Red Miso Sauce, sake, and soy sauce to the pan and cook for 2 minutes. Remove from heat.

3. Peel the eggplants and cut into slices ½ inch (1cm) thick. Pat dry with paper towels. In a deep-fryer or heavy saucepan, heat 2 inches (5cm) of oil to 340°F (175°C).

4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry.

5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1 quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.)

6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.

Red Miso Sauce

Makes about 1 ½ cups

1 cup red miso
3 tablespoons mirin
6 tablespoons sugar
1 egg yolk

1. In a stainless bowl, combine the miso, mirin, sugar, and egg yolk. Whisk together until well combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from heat.

2. If not used at once, transfer the red miso sauce to a covered container and refrigerate for up to 5 days.

About Morimoto: The New Art of Japanese Cooking

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.