Ultimate Fried Eggplant Soak (with Shabu-Shabu Pork and Somen Noodles)
ID: 3c1df895...
A dish featuring juicy, flavor-packed fried eggplant soaked in a spicy, sweet-and-sour special ponzu sauce. Served with tender boiled pork slices and firm somen noodles, this is a refreshing summer delicacy that pairs perfectly with the savory sauce.
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🍳 Cooking Flow
Score the eggplants and wipe dry. → Mix ponzu, sugar, and doubanjiang to make the soaking sauce. → Quickly blanch the pork in 1% salt water, then spread on a tray to cool. → Deep-fry the eggplants in rice oil until soft, and soak in the sauce while hot. → Boil the somen noodles, shock in ice water, and serve with the eggplant and shabu-shabu pork dipped in the sauce.
Cooking Steps
Brief Cooking Order
Score the eggplants and wipe dry. → Mix ponzu, sugar, and doubanjiang to make the soaking sauce. → Quickly blanch the pork in 1% salt water, then spread on a tray to cool. → Deep-fry the eggplants in rice oil until soft, and soak in the sauce while hot. → Boil the somen noodles, shock in ice water, and serve with the eggplant and shabu-shabu pork dipped in the sauce.
Introduction
A dish featuring juicy, flavor-packed fried eggplant soaked in a spicy, sweet-and-sour special ponzu sauce. Served with tender boiled pork slices and firm somen noodles, this is a refreshing summer delicacy that pairs perfectly with the savory sauce.
Step 1
Prepare the eggplant. Trim the stem just above the calyx, peel the calyx, and slice vertically in half. Make several vertical scores (decorative cuts) on the surface, leaving 1-2cm at the top uncut. Rinse lightly and wipe completely dry with a paper towel.
Step 2
In a container, add 120ml of ponzu, 4 teaspoons of sugar, and 1 1/3 teaspoons of doubanjiang. Mix well to create the soaking sauce.
Step 3
Prepare the pork. Boil 1L of water in a pot and add 10g of salt (1% salinity). Spread the pork slices one by one into the water and boil quickly over medium heat for 40-50 seconds, then remove to a strainer. Spread them out on a tray and flash-chill in the freezer (or refrigerator) to prevent them from getting tough by using residual heat to finish cooking.
Step 4
Fry the eggplant. Heat 1cm of rice oil in a frying pan and place the eggplants in, skin-side down. Fry over medium heat. Once the whole eggplant is soft and the skin is a vibrant purple, remove and drain on a paper towel.
Step 5
Soak the hot, drained eggplant in the sauce and sprinkle with a pinch of red chili pepper.
Ingredients List
Important Notes
Peeling the calyx (sepals) of the eggplant increases the edible portion, and scoring the skin allows heat to penetrate better and helps the sauce soak in dramatically. 💡
We strongly recommend 'rice oil' for frying. Unlike vegetable oil, it is less greasy and provides a cleaner finish. The oil can be reused afterward. 🔥
Do not overcook the pork or it will toughen. Once the pink color fades (40-50 seconds), remove immediately. Do not drop into ice water; let it cool on a tray to finish cooking with residual heat for the juiciest result. ⚠️
Boil the somen slightly shorter than usual (30-45 seconds) and soak in cold ice water for 1 minute to achieve a perfect, firm 'al dente' texture. 👥
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