QUICK GRILL JAPAN RECIPES

Steps:

• Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

Steps:

• Run a sharp paring knife between the clam and the shell, to detach the meat. Cut the clams along the length and remove and discard the soft dark parts (the stomach). Briefly rinse the clam meat under cool, running water, then blot with paper towels. Break the shells in half at the hinge and select the prettier halves for serving. Dry the shells with paper towels, then place them cup side up on a pan that holds them in one layer. Lay the clam meat back in the shells (if you like, cut the clam meat into bite-size pieces).
• Melt the butter. Very lightly brush the fish sauce over the clam meat, then drizzle with melted butter and sprinkle with freshly ground black pepper.
• Heat the oven grill/broiler to high. When it’s very hot, slide the pan under the grill, so the clams are about 2½cm (1in) away from the heat element. Cook for about a minute, or until the clam meats starts to curl; do not over­cook, or the clams will be tough.
• Place the clams on two dinner plates, or four appetiser plates. Arrange the sea urchin (uni) pieces on the clams. Use a fine-tooth rasp-type grater to shave the dried fish roe (karasumi, wuyuzi, or bottarga) over the clams. Garnish with micro-greens and serve immediately.