Simmered deep-fried eggplants: 米茄子の鴫炊き

Name: Simmered deep-fried eggplants: 米茄子の鴫炊き
Cuisine: 日本語
Ingredients: big eggplants(米茄子 in Japan、big brinjal/bharta in India) 3; water 1000 g; Japanese dashi pack 1; soy sauce 2 tablespoons; mirin 3.5 tablespoons; sake 3.5 tablespoons; salt 1 teaspoon; tororo; bonito flakes; green onion; chili

Concouver - a toy pig @concouver

Recipe from Hotel Chinzanso Tokyo, translated and modified for cooking in India.

Simmered deep-fried eggplants: 米茄子の鴫炊き

Concouver - a toy pig @concouver

Recipe from Hotel Chinzanso Tokyo, translated and modified for cooking in India.

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印刷

材料

big eggplants(米茄子 in Japan、big brinjal/bharta in India) 3
water 1000 g
Japanese dashi pack 1
soy sauce 2 tablespoons
mirin 3.5 tablespoons
sake 3.5 tablespoons
salt 1 teaspoon
tororo
bonito flakes
green onion
chili

保存済み

レシピを保存

作り方

1

Peel and cut eggplants into half.
2

Make 10-15 holes with chop sticks. Soak in water.
3

Wipe water well and deep fry until the color gets nice golden brown.
4

Soak in hot water to remove excess oil.
5
6

In a new pot, boil 1000g water and add Japanese dashi pack and cook for 5 min.
7

Take out the dashi pack and add other soup ingredients.
8

Add egg plants and simmer for 15-20 min with very low heat.
9

Add toppings if available when serving.