Nasu to soramame, kani no tosazu jure ae / eggplant, fava beans and crab in tosazu jelly dressing
1/2 of recipe:
68 calories; 6.8 g protein; 1.2 g fat; 6.9 g carbohydrate; 5.5 g net carbs; 161 mg sodium; 11 mg cholesterol; 1.4 g fiber
1/2 recipe (40 g) of tosazu jure jelly dressing of sweetened soy sauce vinegar infused with bonito flakes
1 medium or 1/2 large nasu (approx. 100 g) eggplant (92 g, 1/2 Chinese eggplant in photo)
Approx. 200 g soramame fava beans in pods or 40 g shelled/skinned (7 pods weighing 199 g in photo, 38 g shelled/skinned)
40 g crabmeat
1/2 tsp oil of your choice (sesame oil used below)
Rangiri diagonally cut eggplant into bite size.
Place in a prep bowl, pour oil, and mix with hand to coat surface.
Heat frying pan, and put eggplant skin side down, and cook on medium high heat.
Cook other surfaces too; when done, remove from heat, and cool.
Shell fava beans, place in microwaveable container, cover, and microwave for 20-30 seconds (1,000 watts).
Remove skin, and cool.
When eggplant and fava beans are cool (at least to room temperature), chill in fridge.
When about ready to serve, add crabmeat and tosazu jelly dressing, and gently mix.
Serve immediately (especially in hot rooms).
- Eggplant quickly absorbs oil. Instead of cooking eggplant pieces in heated oil, first coating them with a small amount prevents having to use too much oil, while still ensuring rich taste at the end.
- Sauteing eggplant’s skin side first is to let out moisture from eggplant flesh so that the skin’s purple color is retained well.
- Fava beans in their skins will explode if microwaved too long. Making individual cuts on skin would prevent them from bursting. They can be boiled for 1+ minutes then shelled, or grilled in pods and shelled. Cooking with minimal water (microwaving, steaming or grilling) ensures stronger taste and starchy texture.
- The above nutrition figures exclude jelly dressing left untouched.
- When using store-cooked crabmeat, the sodium content figure will likely be at least 20-30 mg higher per serving.