Chilled Noodles with Eggplant and Soboro
[Ingredients (2 serving(s)]
■Chinese noodles…2 bags
■ Eggplant ... 1 piece
■ Frying oil…appropriate amount
A minced chicken…160g
A soy sauce ... 1 tbsp
A sugar ... 3 tbsp
A Bonito Soup Stock with Flying Fish (contents)…1 bags
A sake…1 tbsp
■ Sesame oil ... 1 teaspoon
■ Minced green onion ... 1 pieces
■ Tomato ... 1/2 piece
■ Boiled eggs ... 2
《Dashi Soup》
■ Bonito Soup Stock with Flying Fish…1 bag
■Water…600mL
■Mirin…50mL
■Soy sauce…60mL
[How to make]
①Put water and Bonito Soup Stock with Flying Fish in a pot, heat, add mirin and soy sauce, bring to a boil, remove from heat, and cool in the refrigerator.
② Cut the eggplants into thin strips, fry them in oil at 180℃ until cooked, and leave to cool.
③Put ingredients A into a frying pan and stir-fry, then add sesame oil to finish.
④Place the boiled Chinese noodles in a bowl, pour the soup stock from ① on top, top with ② and ③, and sprinkle with chopped green onions. Finish by garnishing with wedged tomatoes and a boiled egg cut in half.
