Stewed Eggplants

Name: Stewed Eggplants
Yield: 2 servings
Cuisine: American
Ingredients: 4 Eggplants - small Japanese type; 1 Grated daikon radish, bonito flakes, and grated ginger; 100 ml Water; 2 tbsp each Soy sauce, sake; 4 tbsp Mirin; 1 tsp Dashi stock granules

cookpad.japan @cookpad_jp

This is the stewed eggplant dish I make using the broth from my recipe for "katsudon" (pork cutlet on rice). The golden ratio of ingredients for the broth is slightly different from what I use for making inari, "gyudon" (beef bowl), or simmered kabocha squash.

The broth used here has a different ratio of ingredients from what's used for making inari, "gyudon" (beef bowls), or simmered kabocha squash. For 2 servings. Recipe by Naomoka

cookpad.japan @cookpad_jp

The broth used here has a different ratio of ingredients from what's used for making inari, "gyudon" (beef bowls), or simmered kabocha squash. For 2 servings. Recipe by Naomoka

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Ingredients

2 servings

4Eggplants - small Japanese type
1Grated daikon radish, bonito flakes, and grated ginger
For the broth:
100 mlWater
2 tbspeach Soy sauce, sake
4 tbspMirin
1 tspDashi stock granules

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Steps

1

Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo. Prepare the oil for deep-frying.
2

Briskly deep-fry in oil heated to 180℃. Remove them from the oil when the cut sections begin to spread out, then drain excess oil. The photo shows double the amount of eggplants.
3

Combine all of the broth ingredients in a pot, bring to a boil over high heat, and boil for about 2 minutes to evaporate out the alcohol.
4

Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat. Let sit until cool.
5

Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.