Hello everybody, it’s Brad, 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. This time, I will make it a little bit tasty. This will be really delicious.
Japanese Eggplant in Dashi stock is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Japanese Eggplant in Dashi stock is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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 2 Japanese Eggplant
- Take 150 mL (5 oz) Dashi (please check my Dashi recipe)
- Prepare 4.5 tablespoon Sake
- Prepare 1.5 tablespoon Soy sauce
- Make ready 1 tablespoon Sugar
- Get 1 teaspoon Grated ginger (optional)
- Take 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’s going to wrap it up for this special food japanese eggplant in dashi stock recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
