6 tablespoons extra virgin olive oil
Sea salt and black pepper
200 g eschalots (about 6) thinly sliced or 1 small brown onion
2 tablespoons chopped ginger
2 garlic cloves, crushed
3 tablespoons mild miso paste
200 ml dashi (Japanese soup stock) or other vegetable stock
3 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon caster sugar
1 tablespoon sake
400 g soba noodles
1/2 cup shallots finely chopped
1 cup walnuts, lightly toasted and roughly chopped
Preheat the oven to 200°C.
Peel strips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut into 2 cm cubes and place on a baking tray. Drizzle with 3 tablespoons of the olive oil and roast for 20 minutes or until tender. Remove from the oven, place in a colander, sprinkle liberally with salt and allow to cool.
Place the onion and the remaining oil in a large pan and sauté on medium heat for 3-4 minutes. Once they soften up, add the ginger and garlic and cook on low heat for another 5 minutes. Add the miso paste, dashi, mirin, soy sauce, caster sugar and sake and stir well to combine. Cook for a couple of minutes until the mixture thickens slightly. Finally, add the roasted eggplant to the miso sauce and combine well.
Meanwhile, in a pot of salted boiling water, cook the soba noodles according to packet instructions (soba noodles usually require only 5-6 minutes of cooking). Drain the noodles and refresh slightly in cold water.
5. Combine the soba noodles, miso eggplant and Chinese shallots and season well. Place on a serving plate and scatter over the walnuts.
thanks for the recipe arthur street kitchen surry hills misses you