Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese eggplant in dashi stock. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Japanese Eggplant in Dashi stock is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Japanese Eggplant in Dashi stock is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Get Japanese Eggplant
- Get Dashi (please check my Dashi recipe)
- Get Sake
- Make ready Soy sauce
- Prepare Sugar
- Prepare 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 is 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 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 family, colleague and friends. Thank you for reading. Go on get cooking!
