Japanese Eggplant in Dashi stock
Japanese Eggplant in Dashi stock

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, japanese eggplant in dashi stock. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Japanese Eggplant in Dashi stock is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Japanese Eggplant in Dashi stock is something that I’ve loved my entire life.

To begin with this recipe, we have to 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. Take 2 Japanese Eggplant
  2. Get 150 mL (5 oz) Dashi (please check my Dashi recipe)
  3. Take 4.5 tablespoon Sake
  4. Take 1.5 tablespoon Soy sauce
  5. Take 1 tablespoon Sugar
  6. Make ready 1 teaspoon Grated ginger (optional)
  7. Take Thinly cut scallion (optional) as much as you need
  8. Get 1 teaspoon Sesame (optional)

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. 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.

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.

There are instant dashi granules available, but like instant stock cubes they are high in. soy sauce, eggplants, dashi stock, shallots, ginger, oil, mirin. 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. But there are more convenient options to make Dashi, which is I use it often as well. Awase dashi, katsuo dashi and kombu dashi, in their first incarnations, are referred to as ichiban dashi, or first dashi.

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