Recipe: Perfect Japanese Eggplant in Dashi stock

Japanese Eggplant in Dashi stock. Check Out Japanese Eggplant on eBay. Fill Your Cart With Color today! Free UK Delivery on Eligible Orders!

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 d. more Studio AI Tokyo Japanese Cooking Class Tokyo, Japan Strain; now the dashi, or broth, is ready to use. Japanese Fried Eggplant is the representative eggplant side dish in Japan. You can have Japanese Eggplant in Dashi stock using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Japanese Eggplant in Dashi stock

1. Prepare 2 of Japanese Eggplant.
2. You need 150 mL (5 oz) of Dashi (please check my Dashi recipe).
3. Prepare 4.5 tablespoon of Sake.
4. You need 1.5 tablespoon of Soy sauce.
5. You need 1 tablespoon of Sugar.
6. It's 1 teaspoon of Grated ginger (optional).
7. It's of Thinly cut scallion (optional) as much as you need.
8. You need 1 teaspoon of Sesame (optional).

Japanese Eggplant in Dashi stock step by step. Cut off the top of Eggplants, and cut in half length wise. Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil. Flip the Eggplants, then cook until.

Japanese Eggplant in Dashi stock instructions

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..

Heat vegetable oil in a large frying pan. Add the cubes of eggplant and saute over high heat until lightly browned here and there. 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?