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Now In: Recipes → All Countries → Entree → Panko-Crusted Eggplant Steak with Miso Udon Noodles

Panko-Crusted Eggplant Steak with Miso Udon Noodles
Traditional udon noodles, flavored with a rich miso broth, topped with a crisp eggplant steak. Chef Ming Tsai offers his dramatic take on this classic Asian dish.
 
Base SKU: EG2075
Cuisine: Asian
Prep Time: 20 minutes
Cooking Time: 15 Minutes
Yield: 4 servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

2 cup(s) Flour, all-purpose
to taste Salt and black pepper
4 Eggs, beaten
2 cup(s) Panko bread crumbs
1/2 tablespoon(s) Fresh thyme, minced
1 Eggplant, large, cut into 4 slices, each 1-inch thick
Oil for frying
3 tablespoon(s) Shiro miso
1/2 tablespoon(s) Ginger, julienned
Scallions, sliced thin
2 tablespoon(s) Rice wine vinegar
2 teaspoon(s) Sesame oil

Instructions:
1. In a shallow dish, 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 eggs, and finally the panko crumbs.
2. Deep-fry at 350; F until golden brown, about 5 minutes. Season lightly with salt and drain on paper towels. Reserve.
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