Step-by-Step Guide to Make Homemade Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

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The ingredients needed to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:

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

Stir-Fried Chili Scallops with Baby Bok Choy. Steamed to a creamy, melt-in-your-mouth texture, then seasoned with a pungent chili-garlic dressing, this Chinese aubergine salad is simple yet delectable. I love versatile vegetables which can be prepared in various ways and still taste wonderful. Aubergine can definitely make it to my list.

Instructions 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.

I love versatile vegetables which can be prepared in various ways and still taste wonderful. Aubergine can definitely make it to my list. Scallops with Avocado and Bacon. · White Miso Black Cod - buttery black cod in a delicious miso marinade with with pickled daikon, kale nests and miso aioli. Miso is a Japanese paste made from fermented soybeans that gives a deep, savoury flavour to dishes. In a small bowl, mix together the miso, honey, sesame oil, soy sauce and garlic and then brush the mixture over the scored aubergine.

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