ナスが最高に美味しい！【ガーリック醤油のパスタ】僕が一番気に入っている和風パスタです

ナスが最高に美味しい！【ガーリック醤油のパスタ】僕が一番気に入っている和風パスタです

Next, we’ll add the bacon. Mix the eggplant and bacon together. Finally, turn up the heat and let the delicious broth soak into the noodles. Hello! I’m Chef Fabio. Today, we’re going to make a Japanese-style pasta with fried eggplant and bacon.

Let’s start with the ingredients: Spaghettini, eggplant, bacon, garlic, chili pepper, mentsuyu (noodle sauce), grated daikon radish, Kujo green onion, and olive oil. For today’s video, we’re making a Japanese-style pasta I love, featuring a combination of fried eggplant and bacon.

In our previous Japanese-style pasta video, we made a butter soy sauce pasta that you gave quite a positive response to! Today, I’m excited to make my personal favorite Japanese-style pasta combination! Let’s start by cleaning and cutting the eggplant into large pieces.

Since eggplant shrinks when cooked, it’s important to cut it into fairly large, irregular pieces. [Point 1: Cut the eggplant into larger pieces] You might be thinking about removing the acrid taste from the eggplant during prep, but since this one is quite fresh, we don’t need to today.

The salt we’re sprinkling will help season the eggplant. Sprinkle salt on the cut side of the eggplant and let it sit for about 5 minutes until some moisture is released. Let’s add a punch of garlic as well.

Feel free to cut it your preferred way. I’ll be crushing the garlic and then roughly chopping, which works for this recipe. Today’s pasta has a distinct Japanese-style feel.

When I was in elementary school, I ate a Japanese-style pasta with fried eggplant at a café, and I was so impressed by the flavor that I’ve never forgotten. After I decided to make a Japanese-style pasta, the taste and aroma from that experience came back to me, inspiring me to create today’s recipe.

In today’s Japanese-style pasta with fried eggplant, we have a broth base with garlic and mentsuyu noodle sauce, and the pasta is soaked in this broth, resulting in a dish that gives you the sensation of enjoying noodles in a broth-soaked fried eggplant dish.

And to finish, it will become the ultimate pasta to enjoy with plenty of grated daikon radish and garnishes! Now, after about 5 to 6 minutes, as the moisture starts coming out of the eggplant, let’s blot it with a paper towel. Once blotted, we’ll now prepare the sauce. Start with the chopped garlic,

And for a little spicy kick, add some small Calabrian chili peppers. Add the olive oil as well. And turn on the heat. Since we want to semi-fry the eggplant, we’re using slightly more olive oil than usual today.

We didn’t peel the skin off the eggplant today. We’ll cook with the skin side down. [Point 2: Cook eggplant with the skin side down] Start with medium heat, and gradually heat it up until the oil starts sizzling.

When cooking ingredients like eggplant without the skin, they tend to soak up too much olive oil like a sponge. By cooking with the skin side down, the presence of the skin prevents excessive oil absorption, allowing for a better cooking process.

Cooking the skin side about 80% will ensure the eggplant gets cooked through without soaking up excess oil. The oil temperature has risen, and it’s making a sizzling sound. Now, as the garlic has cooked quite a bit, it’s on the verge of browning.

Since we want to slowly cook the eggplant, it’s important to place the garlic on top of the eggplant to prevent it from burning. Like this. Continue cooking the eggplant slowly like this. Now that the eggplant has been cooking for a few minutes, it’s time to flip over.

Now, when the strong aroma of garlic and the fragrance of the eggplant have developed, it’s time to flip it. The eggplant should be slightly tender to the touch. Once it reaches this point, put the pan down and spin it.

Now, for the first time, generously coat the eggplant with this olive oil, just like this. At this stage, the eggplant is about 70% cooked. Now, let’s add the bacon. Now, we’re cooking the bacon. Eggplant pairs wonderfully with oil, so even when only pan-frying, it becomes delicious.

However, if you use less oil when sautéing, the texture might not turn out as good, and it may not taste as delicious. So, since we cooked the skin side of the eggplant earlier, we’re going to turn the eggplant and cook it with the flesh side down as the bacon is cooking.

With the bacon heated, you can see the bacon fat rendering. When you tilt the pan, the bacon fat infuses into the eggplant, resulting in the eggplant absorbing the savory essence of the bacon. Continue to cook over low heat, allowing the bacon to take on a light golden color.

And now, the bacon is beautifully browned! Once the bacon reaches this stage, mix it together with the eggplant. At this point, the eggplant is very tender and flavorful, so we’ll transfer it to a plate temporarily. We’ll add this eggplant back in during the final stage.

With the beautifully sautéed bacon and the delightful aroma of the garlic, it’s time to add the mentsuyu. After adding the mentsuyu, pour in some water. Now, let’s bring together the base of our sauce. With our sauce base coming together, it’s time to cook the pasta.

Since today’s pasta is a soup style, a smooth-textured pasta that’s easy to swallow is a good match. I’ll be boiling Teflon dice-like smooth Spaghettini for this dish. Now that it’s boiling, I’ll turn off the heat for a moment.

Since we’re going for a soup pasta today, we’ll cook the pasta until it’s about 1 minute shy of the package instructions. This way, it can absorb the soup thoroughly. We’re now waiting for the pasta to finish cooking. While we wait, I’ll grate the daikon radish.

For today’s pasta, the part of the daikon I recommend using for garnish is the bottom part. Since we’ll be using the grated daikon as a garnish, we want a refreshing flavor. That’s why I recommend using the spicy part of the daikon, the bottom. Grate the daikon like this, as much as needed.

Then, lightly drain the water from the grated daikon. Since we’ll also be adding mentsuyu to the grated daikon at the end, you don’t need to squeeze it completely, just give it a light squeeze. This juice from the squeezed daikon is essentially daikon broth.

This juice has various uses, such as soups, dressings, and more. It’s a really delicious base! Now, the pasta is still a little less than a minute away from the package instructions, but I’ll be finishing it off. Finally, we’ll turn up the heat and let the delicious soup infuse into the pasta.

Continue cooking for about 1 more minute, following the package instructions. Now that we’ve reached the exact time mentioned on the package, the pasta is perfectly al dente. Since today’s dish is a soup pasta, it’s time for plating! *Kujo green onion* *Mentsuyu*

And there you have it, Fried Eggplant and Bacon Japanese-Style Pasta, fresh and light! Itadakimasu! Mix it as you eat! *Enjoy while mixing it♪* Mmm. This pasta is truly amazing! As you mix in the soup, the fried eggplant absorbs the rich broth, making this pasta incredibly delicious!

This dish encompasses techniques of frying, making broth, and the adding the delightful smooth texture of Teflon-diced pasta. It feels like a pasta infused with elements of Japanese culture. Thank you for the meal! This Japanese-style pasta is truly one of my favorite recipes. Give it a try if you can!

Thank you as always for your comments! I look forward to reading them! Well then, let’s meet again in the next video! Bye~! “Le Paste Speciali di Fabio” includes 42 pasta recipes with Brodo (Italian broth). Copies available now!

揚げなす🍆と和風ガーリックベースで揚げ浸しのようなパスタ🍝ベーコンのうま味と大根おろしが入ると最後まで美味しくさっぱりと食べれる最高の和風パスタです🍝🤤

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材料　2人前
スパゲッティーニ　160g
ナス　3本　
ベーコン　70g
にんべんのめんつゆ　35g
水　240g
ニンニク　2かけ
小ぶりの唐辛子　少々　

【仕上げ】
九条ネギ　20g
大根おろし　80g
にんべんのめんつゆ　12g

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