Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More