Stewed Eggplants

Name: Stewed Eggplants
Ingredients: 4 Eggplants - small Japanese type; 1 Grated daikon radish, bonito flakes, and grated ginger; 100 ml Water; 2 tbsp each Soy sauce, sake; 4 tbsp Mirin; 1 tsp Dashi stock granules

6 ingredients

9 steps

Ingredients

4 Eggplants - small Japanese type
1 Grated daikon radish, bonito flakes, and grated ginger
100 ml Water
2 tbsp each Soy sauce, sake
4 tbsp Mirin
1 tsp Dashi stock granules

Directions

1

Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo.
2

Prepare the oil for deep-frying.
3

Briskly deep-fry in oil heated to 180C.
4

Remove them from the oil when the cut sections begin to spread out, then drain excess oil.
5

The photo shows double the amount of eggplants.
6

Combine all of the broth ingredients in a pot, bring to a boil over high heat, and boil for about 2 minutes to evaporate out the alcohol.
7

Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat.
8

Let sit until cool.
9

Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.