BBQ Eggplant cold soba noodles

(1) the eggplants you can usually find in the market here in Taiwan are long shape. it’s actually better this way for this “particular cooking method”

(2) by using petty knife, score around the eggplant’s stalk to cut off the edge.

(3) spear a chop stick into the eggplant to create ventilation. when roasted, eggplant creates a lot of steam. it gets soggy inside and tastes watery. And most importantly, it might burst the skin!!

(4) give another score in length-wise this way you can peel off the skin easily

(5) place BBQ screen or oven rack on the stove. put an eggplant and start flame broiling to burn the skin on medium high heat.

(6) just be patient, turning around, wait until totally gets blacken. it has to be completely black, this way the skin comes off so easily

(7) Here’s the poor eggplant,,,

(8) but once skin comes off, wonderful smell comes right at you!! method A. wipe off the skin by wet towel.

(9) method B. you can wash off in the bowl of water.try not to soak it while working on the skin. it absorbs water very well just like a sponge… you can do either way. whichever you think it’s convenient for you.

(10) Ladies and Gentleman “the Yaki-nasu” Yaki=BBQ nasu=eggplant

(11) cut into 3~4pc and,, scratch the surface with toothpick. scratching surface breaks fiber, it absorbs more dipping sauce

(12) soak the eggplant in soba sauce for 5~10min check the soba-tsuyu label, see if it’s concentrated. if so just follow the ratio of “kake” soba

(13) make shredded egg. how to make it? please click here

(14) ginger skin is always bumpy on the surface, scraping off by spoon will do a great job.

(15) the most trouble that gives you is using a greater to make ginger paste. it always leaves lots of fibery things on the tooth and it’s a great pain in the neck… here’s the solution!!

(16) stick a sheet of tinfoil on a greater and gently press surface to let tooth come out.

(17) now you can work it into paste just as usual…

(18) when you have enough paste, you can directly peel off the tinfoil. you see no mess on the surface! you just rinse off the greater and done!!

(19) in the picture, I am using noodles called [hiyamugi] it’s kind of thin noodle,, see what type of Japanese noodles are available, basically you can use any kind. from so-men noodles, udon-noodles to soba-noodles boiling time may vary depending on the type of the noodles you are using. please refer the package.

(20) after boiling, put them into the ruing water make sure to wash off the sticky texture. drain the excess water, place on a plate. decorate with shredded egg, eggplant,ginger paste, chopped green onion and katsuo bushi. pour soba sauce in when you eat.