Fried Eggplants with Broth



1. Cut the eggplants in half lengthwise.

2. Heat salad oil in a frying pan. Fry the skin side of eggplants, turn over, and cook through.

3. Add dashi stock, soy sauce, mirin and sugar in the frying pan, and heat it.

4. Simmer them for about 5 minutes.

5. Place them on a dish, pour broth.

6. Top with grated ginger, japanese scallion, or katsuobushi with your liking.

* Fry eggplants at high heat. The water drains out at low heat, and the flavor disappears.

* The color will be better if you fry them over high before simmering as well.

* It is delicious warm or cold.

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