Ingredients
- 2 small eggplants (aubergines), cut into slices 1 cm (1/2 inch) thick
- 12 dried shiitake mushrooms
- 60 ml (2 fl oz/1/4 cup) vegetable oil
- 100 g (3 1/2 oz) enoki mushrooms
- 1 tablespoon sugar
- 1 tablespoon white miso paste
- 1 tablespoon mirin
- 60 ml (2 fl oz/1/4 cup) shoyu
- 300 g (10 1/2 oz) dried somen noodles
Method
1. Blanch the eggplant slices in boiling water for 5 minutes. Drain, transfer to a plate and weigh down with a plate for 15 minutes to press out any remaining liquid. Pat dry with paper towels.
2. Soak the dried shiitake mushrooms in 250 ml (9 fl oz/1 cup) boiling water for 10 minutes. Drain, reserving the liquid.
3. Heat the oil in a large frying pan. Cook the eggplant in batches over medium heat until golden brown on both sides. Remove from the pan and keep warm.
4. Add the enoki mushrooms to the pan, cook for 10 seconds, then remove.
5. Add the sugar, miso, mirin and shoyu to the pan with the shiitake mushrooms, reserved mushroom liquid and 125 ml (4 fl oz/1/2 cup) water. Stir well, bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until reduced to a sauce.
6. Meanwhile, cook the noodles in boiling water for 3 minutes, or until tender.
7. Drain the noodles, divide among serving plates and swirl into nests. Top with the eggplant and mushrooms, drizzle with the sauce and serve immediately.
