Panko Crusted Eggplant Steak with Miso Udon Noodles

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large eggplant, cut into 4 (1/4-inch) thick slices
  • 2 cups all purpose flour
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 4 eggs, beaten
  • 2 cups panko
  • 1 tablespoon fresh thyme, minced
  • MISO UDON NOODLES:
  • 4 cups vegetable stock
  • 3 tablespoons shiro miso (light)
  • 1/2 tablespoon ginger julienne
  • 4 scallions, sliced 1/16-inch thick
  • 1 (4-ounce) piece 5-spice (or smoked) tofu, julienned
  • 1 pound fresh udon noodles (blanched dried noodles would work)
  • Salt and pepper, to taste
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame seed oil
  • 1 teaspoon sugar
  • 1 pinch ground white pepper
  • 3 cups tatsoi or mizuna
  • 1 (2-ounce) package enoki mushrooms
Directions
  • In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels.

MISO UDON NOODLES:
  • In a saucepan, heat the chicken stock and whisk in the miso and ginger. Season and check. Heat through and add scallions, tofu and noodles. In a bowl, whisk together vinegar, sesame oil, sugar and white pepper. Toss with greens and mushrooms to coat. Check for seasoning.

  • PLATING In large pasta bowls, ladle in the noodle soup. Slice the eggplant in half on the bias and place on top of the noodles. Top with salad.

  • Wine Suggestion: Pacific Echo Brut Rose


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