The Best of Wandering Wally’s Food and Travel Blog
BE WARNED! All Wandering Wally posts on food and travel may cause a heightened sense of wanderlust and food cravings. Please read and digest (pun intended) my content responsibly, at your own risk. Enjoy!
Japanese eggplants are a very mild and delicate fruit. On top of that, it is also very versatile. It takes on any flavour you put into it, so even having it on its own is already really good. Just like the Unagi Kabayaki, the soy-glazed Japanese eggplant is both savoury and sweet. Since both of the dishes have similar flavour profiles, I thought this would go perfectly with a piece of Unagi Kabayaki in a don (Japanese rice bowl).
Char Siu, when done right, the sauce coating the char siu is charred (not burnt), perfectly caramelized with a hint of smokiness and have fully incorporated the flavour of the pork. It is absolute heaven when you bite into that perfect piece, the combination of flavour, sauce, meat and rendered fat.
Delicious and nutrients-packed, the hummus is a very versatile dish – use it as a dip for your crackers, a spread for your breads or even toss them into your salads or rice bowls – they go so well with those. And best of all, you are free to tweak the recipe, giving it your own twist and variation.