japanese is a very wide cuisine like chinese, indian, french, italian (whereas my impression is korean cuisine is quite limited).
in japanese cooking there are so many very nice side dishes and great combination of different dishes even in a simple bento at the railway station.
& in kaiseki they always have many diffferent types of appetizers, steamed, broiled, poached, boiled, stewed, braised, vinegared, cured, stir-fired, grilled, hotpot, really endless array of dishes.
for my recent 9pax japanese course dinner on 28.9.2015, i paired the shabu pork with grated radish & small japanese cucumbers.
& i wanted to pair the wafu (和风) pasta with teriyaki cod & a veg.
after surfing/looking up a bit, i found a simple interesting wafu (和风) braised eggplant recipe from japanesecooking101 here.
following the recipe, i cut 2 egg plants in 1/2, then sliced the egg plants (this to let the sauce infused into the egg plants), then cut in 1/2 again, so i have 8 quarters. i fried them a bit, turned over, then added 1 cup dashi (i used chicken/vegetable stock), 1 tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake (basically to taste) & reduced & set aside. when serving i reduced a little further while warming up & served. 🙂
the wafu 和风 (japanese braised) eggplants was simply excellent! this the first time i did a japanese braised eggplant. it’s so easy & the taste was just fantastic!^^
egg plant is really a very nice veg. you can do it in so many ways.
i had very nice eggplants with minced pork in hong kong at 富记大排档 at tai wai, and i recreated the minced pork egg plant dish at home,
and later a vegetarian version of the egg plant dish. 🙂
& i still want to do the chinese version though (i like the ye shanghai one very much). don’t think much difference, probably just use oysters sauce instead.
a wonderful, most satisfying dish! ^^