Courgettes and aubergines

This domburi combines courgettes and aubergines (or zucchini and eggplants or なす と ズッキーニ, whichever you prefer).

First, Yusuke scored the skin of the eggplant, cut it into large pieces, and sautéed them in canola oil. After removing them from the pan, he set them on paper towels to remove some of the oil. Separately, he simmered white onions and cubed zucchini in a broth of water, dashi, soy sauce, mirin, and sake.

He assembled a domburi by serving the veggies over rice, adding a sprinkle of sesame seeds, minced ginger, and shichimi.

Zucchini factoids: summer squash was first cultivated in Mexico/Guatemala and taken to Europe by Christopher Columbus. Excellent source of magnesium and vitamin C.

Eggplant: first cultivated in China in the 5th century B.C. Good source of dietary fiber and potassium.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)

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