Japanese Eggplant in Dashi stock
Japanese Eggplant is really tender and mild.
Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.
Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?
This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.
This is good when it's warm or cold.
When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.
Japanese Eggplant in Dashi stock
Japanese Eggplant is really tender and mild.
Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.
Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?
This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.
This is good when it's warm or cold.
When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.
Open in Cookpad AppSteps
- 1
Cut off the top of Eggplants, and cut in half length wise
- 2
Make thin slits on skin side (2 mm apart on each slits), and soak in water for 5~10 minutes.
- 3
Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil.
- 4
Add Eggplants to 3 (skin side down), and cook for 5 minutes.
- 5
Flip the Eggplants, then cook until tender (5~7 minutes).
- 6
Plate the Eggplants, and pour the dashi over it.
- 7
Garnish with grated ginger, thinly cut (like needle thin) scallion, and/or sesame.
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