Jade eggplant

Cut off both ends of the eggplant a little, then pierce the chopsticks through the edges to make a hole.

Fry in hot oil for a few minutes. Once steam begins to come out of the hole you put on, drop it in ice water and peel it off.

Take it out on a cutting board, place a plate or other weight on it, and remove any moisture that has entered the hole.

Add [A] to a bowl and soak the eggplant, which has been poured into it, to soak the flavor. After a little while, transfer to a plate and topped with yarn bonito to finish.

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- Eggplant
- Two
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- Fried oil
- Appropriate amount
-
[A]
- Bonito dashi
- 150cc
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- salt
- 1/2 tsp
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- Mirin
- 1 tsp
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- For finishing the yarn bonito
- Small amount