Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese eggplant in dashi stock. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Japanese Eggplant in Dashi stock is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Japanese Eggplant in Dashi stock is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Japanese Eggplant in Dashi stock:
- Make ready Japanese Eggplant
- Make ready Dashi (please check my Dashi recipe)
- Prepare Sake
- Prepare Soy sauce
- Take Sugar
- Take Grated ginger (optional)
- Make ready Thinly cut scallion (optional) as much as you need
- Get 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’s going to wrap this up for this special food japanese eggplant in dashi stock recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
