Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, japanese eggplant in dashi stock. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Japanese Eggplant in Dashi stock is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Japanese Eggplant in Dashi stock is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Japanese Eggplant in Dashi stock:
- Prepare Japanese Eggplant
- Make ready Dashi (please check my Dashi recipe)
- Get Sake
- Prepare Soy sauce
- Get Sugar
- Make ready Grated ginger (optional)
- Take Thinly cut scallion (optional) as much as you need
- Take Sesame (optional)
Instructions to make Japanese Eggplant in Dashi stock:
- Cut off the top of Eggplants, and cut in half length wise
- Make thin slits on skin side (2 mm apart on each slits), and soak in water for 5~10 minutes.
- Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil.
- Add Eggplants to 3 (skin side down), and cook for 5 minutes.
- Flip the Eggplants, then cook until tender (5~7 minutes).
- Plate the Eggplants, and pour the dashi over it.
- Garnish with grated ginger, thinly cut (like needle thin) scallion, and/or sesame.
So that is going to wrap this up with this exceptional food japanese eggplant in dashi stock recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
