How to Rehydrate Dried Kamo Eggplant
How to use and rehydrate dried Kamo eggplant
It is a traditional Kyoto vegetable with over 300 years of history, having been cultivated extensively in the Kamigamo region of Kyoto. The firm, fine-grained flesh is soft but does not fall apart easily when cooked, and has a sweet, delicious taste that melts in your mouth.
This time, we will introduce three ways to rehydrate dried Kamo eggplant. We will also tell you about the texture and recipes you can enjoy with each method, so please try them out.
[Add as is] Thick and has a texture similar to grilled eggplant
| Rehydration time |
0 min |
|
Suitable dishes |
Soup or pasta |
It is perfect for pasta, from soup to Western-style tomato sauce to Japanese-style soups based on dashi and soy sauce. You can also simmer it, lightly boil it, squeeze out the water, and enjoy it with olive oil and salt or dressing.
[Soak for 30 minutes] A unique chewy texture
| Rehydration time |
half an hour |
|
Suitable dishes |
Pickled vegetables and namul etc. |
After soaking for about 30 minutes, the texture of Kamo eggplant will be crunchy or chewy, but still firm to the touch. In this state, the flavor and texture of the eggplant are fully utilized, making it perfect for light dishes or dishes that use seasonings with a bit of punch. Although it is simple, the appeal is that it can be arranged in a variety of ways depending on the seasonings.
- Lightly pickled : When rehydrated Kamo eggplant is lightly pickled, its crunchy texture stands out and the natural umami and saltiness of the eggplant go perfectly together. It is delicious as a palate cleanser or eaten like a salad.
- Salad topping : Adding Kamo eggplant to a salad creates a dish with a fun balance of textures, with the crispness of the vegetables and the crispness of the eggplant. It goes well with dressings and oils, and is also recommended to eat it simply with olive oil and salt.
- Namul : You can enjoy it as namul by mixing it with sesame oil and clear soup. The aroma of sesame oil and the texture of eggplant are in harmony, making it a simple yet flavorful side dish. It is especially good as a side dish to go with alcohol or as a garnish for a main dish.
[Half-day soaking] Soft and smooth texture
| Rehydration time |
Approximately 12 hours |
|
Suitable dishes |
Japanese-style simmered and pickled dishes |
If you soak it for half a day, the Kamo eggplant will become soft and moist. The eggplant flavor will be subdued, but you can still enjoy its soft texture, making it ideal for Japanese-style stews and pickled dishes. Stewing it in particular will change the texture to a thick, smooth one, allowing you to create dishes that bring out the umami of the eggplant.
- Simmered : By soaking in the noodle soup and simmering, the eggplant absorbs plenty of the umami of the soup stock, giving it a moist texture. Soft eggplants that have been soaked for half a day are delicious both hot and cold, making them a great cool side dish for the summer.
- Simmered dishes : By adding eggplant to simmered dishes, it blends well with the other ingredients and has a soft texture. Simmering adds a thick texture, so it is especially recommended for Japanese-style simmered dishes and hot pots. It is delicious whether you simply simmer it with soy sauce, mirin, or dashi, or simmer it in a rich miso sauce.
Recommended recipes using dried Kamo eggplant
- Eggplant and carrot miso side dish: A rice accompaniment that can be prepared in advance. This recipe can also be adapted with other dried vegetables such as green onions and burdock. Get the recipe
- Miso soup with somen noodles : Chilled somen noodles are delicious on a hot summer day, and nyumen noodles are delicious on a cold day, but in my house I use somen noodles in both clear soup and miso soup, so it's great all year round. Recipe here
[Summary] Enjoy the fruity and meaty flavors of Kyoto
Dried Kamo eggplants are firmer than raw ones, and have a sweet taste with a subtle and elegant fragrance. When heated, they have a soft and gooey texture like grilled eggplant. You can enjoy their sweetness reminiscent of fruit.
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Dried Kamo eggplant
The soft and chewy texture of grilled eggplant
It is a traditional Kyoto vegetable with over 300 years of history, having been cultivated extensively in the Kamigamo region of Kyoto. The firm, fine-grained flesh is soft but does not fall apart easily when cooked, and has a sweet, delicious taste that melts in your mouth.
Dried Kamo eggplants are firmer than raw ones, and have a sweet taste with a subtle, elegant fragrance. When heated, they become soft and gooey, like grilled eggplant. You can enjoy their sweetness that reminds you of fruit. Even people who don't like eggplants have commented that they could eat them! They are so sweet like fruit that they change into a melting texture like grilled eggplant.
■ A traditional Kyoto vegetable with over 300 years of history
■ The fruit is firmer than when it is fresh, and has a sweet taste with a subtle and elegant fragrance.
■ When heated, it takes on a soft and creamy texture, similar to that of grilled eggplant.
■ Even people who don't like eggplant can eat this! Comments included
How to use dried Kamo eggplant
It is perfect for soups, as well as pasta, from Western-style tomato sauces to Japanese-style soups based on dashi and soy sauce. You can also simmer it, lightly boil it, squeeze out the water, and enjoy it with olive oil and salt or dressing.
■ Perfect for Japanese and Western style pasta
■ Try it with olive oil, salt or dressing.
Soy milk chilled soup with summer vegetables : This chilled soup contains soy milk, which adds richness and mellowness, making it easy to swallow. Colorful summer vegetables are added, and the flavor deepens as you chew on them. Recipe here
Somen miso soup : Cold somen noodles are delicious on a hot summer day, and nyumen noodles are delicious on a cold day, but in my house I also add them to clear soup and miso soup, so they are useful all year round. Recipe here
About the raw material Kamo eggplant
We use Kamo eggplant, a traditional vegetable of Kyoto. It is said to have been cultivated extensively in the Kamigamo area of Kyoto, and is a vegetable with a long history. If it is perfectly round and without a single blemish, it is traded at a high price.
Dried Kamo eggplant product overview
Ingredients: Kamo eggplant (Kyoto Prefecture)
Producer: Nomura family He returned to Kyotanba Town, a town famous for its food, and as the successor to his grandfather, he is working to revitalize the local area, focusing on radishes.
Contents:
- 20g: Try it first
- 20g x 2 bags: Perfect as a gift for a friend
- Large pack of 80g: For repeat customers
Country of Origin: Kyoto, Kyotanba
Expiration date: 180 days from date of manufacture
How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.
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