Japanese eggplant, also known as nasu, is a staple ingredient in many Japanese dishes, from grilled skewers to stir-fries and braises. With its slender shape and tender skin, it’s no wonder this variety of eggplant has gained popularity worldwide. However, when it comes to preparing Japanese eggplant, one question often comes up: do you need to salt it? In this article, we’ll delve into the reasons behind salting eggplant, explore the benefits and drawbacks, and provide guidance on whether salting is necessary when working with Japanese eggplant.
The Purpose of Salting Eggplant
Salting eggplant is a common practice that dates back to the early days of eggplant cultivation. The primary purpose of salting is to remove excess moisture and bitterness from the eggplant, making it more palatable and suitable for cooking. There are several reasons why salting is beneficial:
Removes Bitterness
Eggplant contains a naturally occurring compound called solanine, which gives it a bitter taste. Salting helps to extract this bitterness, resulting in a sweeter and more tender eggplant. Japanese eggplant, in particular, has a thinner skin than other varieties, making it more prone to bitterness.
Reduces Moisture
Eggplant is comprised of up to 90% water, which can make it challenging to cook. Salting helps to draw out excess moisture, making the eggplant less soggy and more suitable for cooking methods like grilling or sautéing.
Enhances Texture
Salting also helps to firm up the texture of the eggplant, making it more pleasant to eat. This is especially important when cooking Japanese eggplant, which can become mushy if not properly salted.
The Drawbacks of Salting Eggplant
While salting has its benefits, it’s not without its drawbacks. Here are some potential downsides to consider:
Salt Overload
Excessive salting can lead to an overabundance of salt in the eggplant, making it inedible. Japanese eggplant, in particular, is delicate and may not require as much salt as other varieties.
Time-Consuming
Salting eggplant requires time and effort. The eggplant needs to sit for at least 30 minutes to an hour to allow the salt to draw out the moisture and bitterness. This can be a significant time commitment, especially for busy home cooks.
Do You Need to Salt Japanese Eggplant?
Now that we’ve explored the benefits and drawbacks of salting eggplant, the question remains: do you need to salt Japanese eggplant? The answer is not a simple yes or no.
It depends on the recipe and personal preference.
If you’re planning to grill or sauté Japanese eggplant, salting may be beneficial to remove excess moisture and enhance texture. However, if you’re cooking the eggplant in a liquid-based dish, such as a braise or stew, salting may not be necessary.
Moreover, some Japanese recipes, such as nasu dengaku (grilled eggplant with miso sauce), may not require salting at all. In these cases, the eggplant is typically grilled or broiled to bring out its natural sweetness, making salting unnecessary.
Alternatives to Salting Japanese Eggplant
If you choose not to salt your Japanese eggplant, there are alternative methods to achieve a similar effect:
Quick Rinse
Rinse the eggplant under cold running water to remove any impurities or bitterness. This method won’t remove as much moisture as salting, but it’s a quicker and simpler alternative.
Breading or Dredging
Dredging the eggplant in a mixture of flour, cornstarch, or panko breadcrumbs can help absorb excess moisture and create a crispy exterior. This method works particularly well for dishes like tempura or breaded and fried eggplant.
How to Salt Japanese Eggplant (If You Choose To)
If you decide to salt your Japanese eggplant, follow these steps:
Step 1: Prepare the Eggplant
Wash the eggplant under cold running water to remove any impurities. Pat the eggplant dry with paper towels to remove excess moisture.
Step 2: Salt the Eggplant
Sprinkle both sides of the eggplant with salt, using about 1-2 tablespoons per medium-sized eggplant. You can use either kosher salt or Japanese salt (such as hijiki or senko salt) for this purpose.
Step 3: Let it Sit
Let the eggplant sit for at least 30 minutes to an hour to allow the salt to draw out the moisture and bitterness.
Step 4: Rinse and Pat Dry
Rinse the eggplant under cold running water to remove excess salt. Pat the eggplant dry with paper towels to remove any remaining moisture.
Conclusion
In conclusion, salting Japanese eggplant can be beneficial in removing excess moisture and bitterness, but it’s not always necessary. The decision to salt ultimately comes down to personal preference, the recipe, and the desired texture. By understanding the purpose of salting, its benefits and drawbacks, and alternative methods, you can make an informed decision about how to prepare your Japanese eggplant. Whether you choose to salt or not, with a little knowledge and experimentation, you’ll be well on your way to cooking delicious and tender Japanese eggplant dishes.
What is the purpose of salting Japanese eggplant?
Salting Japanese eggplant is a common technique used to remove excess moisture from the vegetable. This process, also known as “curing,” helps to draw out excess water from the eggplant, making it crisper and more palatable. By removing excess moisture, the eggplant becomes less soggy and more receptive to flavors, allowing it to absorb seasonings and sauces more efficiently.
Additionally, salting Japanese eggplant can help to remove any bitterness present in the vegetable. Eggplant can sometimes have a bitter taste, which can be unappealing to some palates. The salting process can help to neutralize this bitterness, resulting in a milder and more pleasant flavor.
How do you salt Japanese eggplant?
To salt Japanese eggplant, start by slicing the eggplant into thin rounds or cubes, depending on the desired shape. Place the eggplant slices in a colander or strainer and sprinkle both sides with salt. Make sure to use a generous amount of salt, as this will help to draw out as much moisture as possible. Let the eggplant sit for about 30 minutes to allow the salt to do its job.
After the desired amount of time has passed, rinse the eggplant slices under cold running water to remove excess salt. Gently pat the eggplant dry with a paper towel to remove any remaining moisture. The eggplant is now ready to be used in your desired recipe. You can sauté, grill, or roast the eggplant, or use it in stir-fries and other dishes.
Is salting Japanese eggplant necessary?
While salting Japanese eggplant can be beneficial, it is not always necessary. If you are using a high-quality, fresh eggplant that is not particularly watery, you may not need to salt it. Additionally, if you are cooking the eggplant using a method that involves high heat, such as grilling or pan-frying, the excess moisture will likely be evaporated during the cooking process.
That being said, salting Japanese eggplant can still be a useful step, even if it’s not strictly necessary. It can help to bring out the natural flavors of the eggplant and make it more receptive to seasonings and sauces. If you’re unsure whether to salt your eggplant, it’s always better to err on the side of caution and give it a try – you can always omit the step if you find it doesn’t make a significant difference.
How long should you salt Japanese eggplant?
The length of time you should salt Japanese eggplant depends on the thickness of the slices and the desired level of moisture removal. As a general rule, 30 minutes is a good starting point for thin slices of eggplant. If you’re using thicker slices, you may need to salt for up to an hour or more.
It’s also important to keep an eye on the eggplant as it sits. If you notice it’s releasing a large amount of liquid, you may need to salt it for a shorter amount of time. Conversely, if the eggplant seems particularly watery, you may need to salt it for a longer period.
Can you over-salt Japanese eggplant?
Yes, it is possible to over-salt Japanese eggplant. If you use too much salt or let the eggplant sit for too long, it can become overly salty and even develop an unpleasant texture. Over-salting can also lead to the loss of nutrients and flavor in the eggplant.
To avoid over-salting, make sure to use a moderate amount of salt and monitor the eggplant’s progress as it sits. If you notice it’s becoming too salty, you can always rinse it under cold running water to remove excess salt. It’s also important to pat the eggplant dry after rinsing to remove any remaining moisture.
Can you salt Japanese eggplant ahead of time?
While it’s technically possible to salt Japanese eggplant ahead of time, it’s not always the best approach. Salting the eggplant can help to remove excess moisture, but it can also cause the eggplant to become soggy and unappetizing if left for too long.
If you need to prepare the eggplant ahead of time, it’s better to slice and store it in an airtight container in the refrigerator. Then, salt the eggplant just before using it in your recipe. This will help to preserve the texture and flavor of the eggplant, while still allowing you to reap the benefits of salting.
Are there any alternatives to salting Japanese eggplant?
Yes, there are several alternatives to salting Japanese eggplant. One popular method is to use a microwave to remove excess moisture. Simply place the sliced eggplant in a microwave-safe dish and cook on high for 30-60 seconds, or until the desired level of moisture removal is achieved.
Another alternative is to use a drying method, such as letting the eggplant air dry or using a food dehydrator. This can help to remove excess moisture without adding salt. However, these methods may not be as effective as salting, and can result in a slightly different texture and flavor.