Stewed Eggplants
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
Stewed Eggplants
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
Cooking Instructions
- 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.
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