Recipe of Homemade Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce.

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to make a special dish, steamed aubergine and baby scallops with chili, vinegar and miso sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. They're fine and they look fantastic. Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce is something that I've loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook steamed aubergine and baby scallops with chili, vinegar and miso sauce using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:

1. {Get of Aubergines.
2. {Take of Cucumber.
3. {Prepare of Boiled baby scallops.
4. {Make ready of [Chili, vinegar and miso sauce].
5. {Make ready of Chojang.
6. {Get of Japanese leek (chopped finely).
7. {Take of as required Toasted sesame seeds.

Instructions to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:

1. Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat..
2. To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently..
3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness..
4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness..
5. Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water..
6. Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well. https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce.
7. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang..

So that is going to wrap it up for this special food steamed aubergine and baby scallops with chili, vinegar and miso sauce recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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