Miso Glazed Eggplant

Miso Glazed Eggplant

Referenced from pickledplum.

Ingredients:

2 small to medium eggplants

0.2 cup miso paste

2 tablespoons of mirin

1 tablespoon of sugar

1 tablespoon of sake

Sesame seeds (optional)

Spring onion (optional)

Instructions:

1) Add the miso, sake, mirin and sugar into a small bowl. Mix it well until it is smooth.

2) Pre-heat the oven to 230 degrees Celcium at grill.

3) Cut each eggplant to half lengthwise. Score the flesh in a criss-cross pattern.

4) Coat a pan with oil at high heat, then place the eggplants in, skin side down. It should take a few minutes for the skin to turn brown.

5) Flip the eggplants over and cover the pan for around 3 to 4 minutes. 

6) Flip the eggplants back (skin-side down) and add the miso mixture evenly on the eggplants.

7) Place the pan (if it is oven-proof) into an oven and grill it for 4 minutes.

8) Add some sesame seeds and spring onion, and serve.

Braised Beef Brisket/Shin

Braised Beef Brisket/Shin

Ingredients:

600g beef brisket or beef shin, cut into 5cm chunks

4cm ginger, sliced

2 star anise pods

1 cinnamon stick, halved

1 garlic clove

30ml of cooking wine

0.5 tablespoon of dark soy sauce

1 tablespoon of light soy sauce

0.5 tablespoon of oyster sauce

0.5 tablespoon of sugar

80ml of blanching liquid

Spring onion

Instructions:

1) Add the beef into a pot and half the ginger, half a cinnamon stick, and 1 star anise pod. Fill the pot with enough water to cover the beef, and bring it to a boil. As it boils, remove all the scum and impurities that rise to the surface.

2) After around 10 minutes, keep around 80ml of the blanching liquid and set the beef aside.

3) Heat up a bit of oil in a skillet, and saute the garlic and the remaining ginger, cinnamon stick and star anise pod. This should take around 1 to 2 minutes.

4) Add the cooking wine, mix it well, then pour the entire mixture into a slow cooker. 

5) Add the beef in, then the dark soy sauce, light soy sauce, oyster sauce, sugar and blanching liquid. Set the slow cooker to low power for 8 hours.

6) Before serving, remove as much of the surface oil as possible. Add some spring onion on top, and serve.