Restaurants›Paadee›Japanese Eggplant Som Tum Set Recipe

Japanese Eggplant Som Tum Set Recipe

Inspired by Paadee
Time45m
Serves4

pad makhua, papaya salad, jasmine rice, soft boiled egg, side of soup broth

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Ingredients

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For the Som Tum (Papaya Salad)

For the Japanese Eggplant

For the Soft Boiled Egg

For the Jasmine Rice

For the Soup Broth

Method

Prepare the Som Tum

1

Mix the Salad

In a large bowl, combine shredded papaya, carrot, cherry tomatoes, and green beans.

2

Make the Dressing

In a separate bowl, whisk together lime juice, fish sauce, palm sugar, and minced chili to create a dressing.

3

Combine

Pour the dressing over the salad and toss well. Top with crushed peanuts.

Prepare the Japanese Eggplant

4

Cook the Eggplant

Heat olive oil in a pan over medium heat. Add sliced eggplant and sauté until golden brown and tender.

5

Season

Drizzle soy sauce over the cooked eggplant and sprinkle with sesame seeds.

Make the Soft Boiled Eggs

6

Boil the Eggs

Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes.

7

Cool and Peel

Transfer the eggs to an ice bath for a few minutes, then peel and set aside.

Cook the Jasmine Rice

8

Rinse the Rice

Rinse jasmine rice under cold water until water runs clear.

9

Cook Rice

In a pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.

Prepare the Soup Broth

10

Simmer the Broth

In a pot, combine vegetable broth, minced garlic, sliced ginger, and soy sauce. Bring to a simmer and cook for 10 minutes.