Japanese Eggplant in Dashi stock
Japanese Eggplant in Dashi stock

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese eggplant in dashi stock. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Japanese Eggplant in Dashi stock is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Japanese Eggplant in Dashi stock is something that I’ve loved my whole life.

Eggplant Agebitashi is Japanese eggplant deep fried and soaked in a flavorful dashi broth, topped with grated daikon and ginger. Suage removes the bitterness of ingredients (such as in eggplant) and coating with oil prevents de-coloration of the eggplant. Japanese Fried Eggplant is the representative eggplant side dish in Japan.

To begin with this particular 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 it.

The ingredients needed to make Japanese Eggplant in Dashi stock:
  1. Make ready 2 Japanese Eggplant
  2. Prepare 150 mL (5 oz) Dashi (please check my Dashi recipe)
  3. Make ready 4.5 tablespoon Sake
  4. Prepare 1.5 tablespoon Soy sauce
  5. Get 1 tablespoon Sugar
  6. Prepare 1 teaspoon Grated ginger (optional)
  7. Get Thinly cut scallion (optional) as much as you need
  8. Prepare 1 teaspoon Sesame (optional)

In the West, dashi may well be the unsung hero of Japanese cooking. The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as. Japanese dishes that call for dashi broth or dashi stock.

Steps to make Japanese Eggplant in Dashi stock:
  1. Cut off the top of Eggplants, and cut in half length wise
  2. Make thin slits on skin side (2 mm apart on each slits), and soak in water for 5~10 minutes.
  3. Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil.
  4. Add Eggplants to 3 (skin side down), and cook for 5 minutes.
  5. Flip the Eggplants, then cook until tender (5~7 minutes).
  6. Plate the Eggplants, and pour the dashi over it.
  7. Garnish with grated ginger, thinly cut (like needle thin) scallion, and/or sesame.

Includes both ichiban and niban dashi. You can also you dashi powder or dashi packets as well. Japanese cuisine has dashi, its own stock that serves as the foundation of many dishes such as miso soup, dipping sauce, and nimono (simmered dishes). You can typically buy the ingredients for dashi in a well-stocked large grocery store, an Asian grocer, or online. Kombu comes in sheets, and bonito.

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’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!