Smoked Eggplant for Ramen
Whole eggplant charred over the grill until smoky and meltingly tender, then minced and simmered with kombu-bonito dashi, soy and mirin to spoon over a bowl of ramen.
🍳 Cook: 40 min
Ingredients
| 1 | large eggplant (or 2 smaller Japanese/Italian) | |
| — | kosher salt and black pepper | |
| 1 | kombu (dried sea kelp), 2-inch piece | |
| 1/4 cup | 60 ml | katsuobushi (shaved smoked bonito) |
| 2 tsp | 10 ml | soy sauce |
| 1 tbsp | 15 ml | mirin |
| 1 tbsp | 15 ml | toasted sesame seeds |
| — | ramen noodles |
Instructions
- To cook on a grill: preheat a gas or coal grill to medium heat and place the eggplants directly over the heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap in foil and let rest 15 minutes. (Indoors: broil on a foil-lined sheet 6 inches below a high broiler, turning, until charred and very tender, about 1 hour; wrap in foil and rest 15 minutes.)
- Use a sharp paring knife to slit each eggplant open lengthwise. Scoop out the soft flesh with a large spoon into a strainer set over a large bowl. Pick out and discard any stray skin and blackened bits.
- Transfer the eggplant to a salad spinner, distributing it evenly around the perimeter, and spin gently to extract excess moisture. Transfer the drippings to a small pot.
- Add enough water to the drippings to make 1 cup of liquid total. Add the kombu and bring to a simmer over medium-high heat. Add the bonito flakes, return to a simmer, then remove from heat and let stand 5 minutes. Strain the liquid back into a small pot and discard the solids.
- Add the soy sauce and mirin to the strained liquid. Simmer over medium heat until reduced to 2 tablespoons, about 10 minutes.
- Meanwhile, finely mince the eggplant with a sharp chef's knife and transfer to a bowl. Add the reduced cooking liquid and sesame seeds and stir to combine. Adjust seasoning with extra soy sauce or mirin if desired.
- Serve on top of ramen. The eggplant mixture keeps in a sealed container in the refrigerator up to 5 days.