Hey everyone, it is Drew, welcome to my 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 am going to make it a 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 in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese Eggplant in Dashi stock is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first 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:
- Get 2 Japanese Eggplant
- Take 150 mL (5 oz) Dashi (please check my Dashi recipe)
- Take 4.5 tablespoon Sake
- Get 1.5 tablespoon Soy sauce
- Get 1 tablespoon Sugar
- Take 1 teaspoon Grated ginger (optional)
- Prepare Thinly cut scallion (optional) as much as you need
- Take 1 teaspoon Sesame (optional)
Steps 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 it up with this special food japanese eggplant in dashi stock recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
