Chinese Eggplant
Goma Dare, Fried Anchovies, Fried Lemons, Togarashi, Scallions
Chef James Martinez of Manhattan Beach Post | Manhattan Beach, CA
Adapted by StarChefs | march 2024
INGREDIENTS
Goma Dare:
Yield: 600 grams
244 grams sesame paste
44 grams soy sauce
195 grams rice vinegar
85 grams hondashi
48 grams granulated sugar
2 grams kosher salt
Fried Anchovies:
226 grams unsalted butter
500 grams anchovies
Fried Lemons:
200 grams all-purpose flour
6 grams kosher salt
6 grams ground black pepper
Oil for frying
Thinly sliced lemon
Chinese Eggplant:
Yield: 2 servings
2 Chinese eggplants, sliced into 1-inch rounds
2 ounces confit garlic, minced
2 grams kosher salt
1 gram ground black pepper
To Assemble and Serve:
Yield: 1 serving
3 grams togarashi
5 grams thinly sliced scallions
METHOD
For the Goma Dare:
In a mixing bowl, combine sesame paste, soy sauce, and vinegar. Stir in hondashi, sugar, and salt until well combined and desired consistency is achieved. Transfer to an airtight container and reserve.
For the Fried Anchovies:
In a sauté pan over medium heat, melt butter. Add anchovies and fry, making sure to stir constantly to prevent burning. Cook 5 minutes, or until golden brown and crispy.
For the Fried Lemons:
In a mixing bowl, combine flour, salt, and pepper. Set aside. In a sauté pan, heat oil to 325°F. Dredge lemon slices in flour mixture, then fry until golden brown. Season with salt and let cool.
For the Chinese Eggplant:
Heat oven to 350°F. In a mixing bowl, toss eggplant with confit garlic. Season with salt and pepper. Transfer seasoned eggplant with a sheet tray. Roast 10 minutes. Set aside.
To Assemble and Serve:
Spoon 70 grams Goma Dare on a serving plate. Top with 250 grams Chinese Eggplant. Garnish with 12 grams Fried Lemons, 4 grams Fried Anchovies, and togarashi, and scallions.
