Recipe of Homemade Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Award-winning Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce using 7 ingredients and 7 steps. Here is how you cook it.

Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish. When you make fine cuts on the cucumber for a decoration, always allow your knife point to touch the chopping board so as not to cut completely through the cucumber. Until you become used to doing this, place chopsticks alongside the cucumber (lengthways in front of you and behind the cucumber) and make fine cuts. Using sliced cucumber is fine instead of using a decorated one! Recipe by Heartful Kitchen Rei

Ingredients and spices that need to be Prepare to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:

1. 2 Aubergines
2. 1 Cucumber
3. 150 grams Boiled baby scallops
4. [Chili, vinegar and miso sauce]
5. 4 tbsp Chojang
6. 1 tbsp Japanese leek (chopped finely)
7. 1 as required Toasted sesame seeds

Steps to make to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

1. Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
2. To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
5. Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
6. Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well. https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce
7. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.

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So that is going to wrap this up with this exceptional food Simple Way to Prepare Any-night-of-the-week Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!