Panko Crusted Eggplant Steak With Miso Udon Noodles
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1
Salt2 cups
Panko1 tbsp
Thyme (fresh, minced)4 cups
Vegetable Stock3 tbsps
Miso Light (shiro)2 tbsps
Rice Wine Vinegar1 tsp
Sesame Seed Oil1 tsp
Sugar1 pinch
Ground White Pepper3 cups
TatsoiDirections:
1
In shallow dishes, mix the flour, salt and black pepper
2
Place the egg in another dish and the panko and thyme in a third
3
Dredge the eggplant in the flour, then egg, and then panko
4
Deep fry at 350 degrees until golden, about 5 minutes
5
Season lightly with salt and drain on paper towels
6
In a saucepan, heat the chicken stock and whisk in the miso and ginger
7
Season and check
8
Heat through and add scallions, tofu and noodles
9
In a bowl, whisk together vinegar, sesame oil, sugar and white pepper
10
Toss with greens and mushrooms to coat
11
Check for seasoning
12
PLATING In large pasta bowls, ladle in the noodle soup
13
Slice the eggplant in half on the bias and place on top of the noodles
14
Top with salad
15
Wine Suggestion: Pacific Echo Brut Rose