Name: Aubergine, Pork & Rice Noodle Salad with a Zingy Soy, Chilli & Ginger Dressing
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 aubergines (eggplants) (about 250g (9oz) each); sunflower oil, for deep-frying; 1 tbsp finely chopped coriander (cilantro) leaves, plus a few extra to garnish; 2 tbsp sesame oil; a sprinkle of shichimi pepper; 2 tsp toasted white sesame seeds; 50 ml (2 fl oz/¼ cup) sake; 300 g (10½ oz) pork, minced (ground); 100 ml (3½ fl oz/½ cup) soy sauce; 50 ml (2 fl oz/¼ cup) mirin; 100 g (3½ oz) dried rice vermicelli noodles; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp caster (superfine) sugar; 2 tsp finely chopped red chilli; 2½ tbsp soy sauce; 2 tsp finely chopped root ginger; 2.5 cm (1 in) piece of root ginger, skin on and grated; 2 tsp sugar; ½ tsp Asian chicken stock powder, dissolved in 4 tbsp of hot water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

A refreshing rice noodle salad with meltingly tender aubergine (eggplant) and pork – this is one of my summer staples. ‘Soboro’ pork (or chicken) is the topping for one of Japan’s most popular rice dishes: soboro gohan. Here, I borrow this delicious ingredient, slow-cooked in soy sauce, sugar and sake, to create my Nikkei noodle salad. Served at room temperature, all elements of this dish can be prepared in advance and put together just before serving.

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Ingredients

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