This dish makes an excellent accompaniment to both meat and fish. Harusame, translating poetically in Japanese as ‘spring rain’, are straight, thin white noodles made from potato and corn starch. They’re available from Japanese grocers but if you can’t get hold of them, substitute with bean thread or rice noodles.
- 70 gm dried harusame noodles
- 2 large purple eggplant, peeled
- To serve: coriander sprigs
Rice vinegar dressing
- 150 ml chicken stock
- 40 ml (2 tbsp) soy sauce
- 1 tbsp sesame oil
- 1 tbsp caster sugar
- 2 tsp rice vinegar
- 2 tsp finely grated ginger
- 1 small red chilli, thinly sliced
- 1For rice vinegar dressing, simmer stock over medium heat until reduced to ¼ cup (5-6 minutes). Remove from heat, add remaining ingredients, whisk to combine and set aside.
- 2Cook noodles according to packet instructions. Drain, resfresh in cold water, drain again, coarsely chop and set aside.
- 3Halve eggplant lengthways, then quarter each half lengthways. Place in a bowl, cover with cold water, stand for 10 minutes to remove bitterness, then drain. Place in a steamer basket over a saucepan of simmering water and steam until soft but still holding their shape (about 15 minutes). Remove from steamer and cool. Gently squeeze excess water from eggplant, then place on a serving plate. Place noodles over eggplant, drizzle with dressing, scatter with coriander sprigs and serve immediately.
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