Easiest Way to Cook Tasty Japanese Eggplant in Dashi stock

Easiest Way to Cook Tasty Japanese Eggplant in Dashi stock Delicious, fresh and tasty.

Japanese Eggplant in Dashi stock. 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.

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This particular stock can be used as a base for numerous Japanese dishes including miso soup, noodle broths and simmering dishes.

You can cook Japanese Eggplant in Dashi stock using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Japanese Eggplant in Dashi stock

1. It’s 2 of Japanese Eggplant.

2. It’s 150 mL (5 oz) of Dashi (please check my Dashi recipe).

3. You need 4.5 tablespoon of Sake.

4. Prepare 1.5 tablespoon of Soy sauce.

5. Prepare 1 tablespoon of Sugar.

6. It’s 1 teaspoon of Grated ginger (optional).

7. It’s of Thinly cut scallion (optional) as much as you need.

8. Prepare 1 teaspoon of Sesame (optional).

How to make vegetarian dashi/stock recipe - Authentic Japanese technique - 昆布だし. oil, dashi stock, mirin, eggplants, soy sauce, ginger, shallots.

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 Eggplant in Dashi stock step by step

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..

Dashi is the basic soup stock used in Japanese cooking.

Unlike Western or Chinese basic stocks that rely on stewing meat or vegetables for a long time to extract the flavors, Japanese dashi can be quite quickly made.

There are instant dashi granules available, but like instant stock cubes they are high in.

Dashi is Japanese's signature stock that made with Kombu (Dried Seaweed) and Katsuobushi (Smoked and Dried Bonito Flakes).

Make Dashi from scratch is the best flavor and that's what I prefer to use.