Aubergine, Pork & Rice Noodle Salad with a Zingy Soy, Chilli & Ginger Dressing

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

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.

Ingredients

Asia
Japan
Salad
Summer
South America
Pasta

Ingredients

Method