52 recipes. Page 3 of 3
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The thick cream from the top of the coconut milk is heated first until a little oil shows, and the green curry paste is fried in that before the rest of the milk goes in. Eggplant can cook until soft, but the shrimp go in last and come off the heat the moment they turn pink and curl. Thai basil and lime juice are added off the heat.
Each piece of eggplant gets a deep cross cut that stops just short of the base, which opens it up like a pocket for a beef and tofu filling before it is steamed. Stuffing every piece by hand takes time, and the dish was traditionally kept for guests and feasts.
In Gujo, Gifu, cabbage pickles that had gone too sour and salty over the winter were, by local account, soaked to draw some of that out and then cooked again in red miso broth. Leek, eggplant, shiitake, and konnyaku join them, and the pot sits over the lowest flame until the cabbage is very soft and only a little liquid is left.
The eggplant is sauteed in oil for a few minutes before the sauce goes in. Dropped straight into the liquid, it would release water and thin the seasoning. Any braising liquid left over can go into bibimbap.