Jade eggplant
By poking holes in the eggplant, oil can get into the holes and cook it from the inside, making it easier to fry and resulting in a beautiful color. Eggplant is like a sponge. By placing a weight on it to remove excess moisture, it will absorb the flavor well
How to make it
1
Cut off a small portion of each end of the eggplant and poke a hole through the end with a chopstick
2
Fry in hot oil for a few minutes, and when steam starts to come out of the holes, drop into ice water and peel off the skin
3
Remove to a cutting board and place a weight such as a plate on top to remove any moisture that may have seeped into the holes
4
Combine [A] in a bowl and soak the drained eggplant in it to let the flavor soak in. After leaving it for a while, transfer to a plate and top with bonito flakes to complete
material
-
- Eggplant
- Two
-
- Fried oil
- Appropriate amount
-
[A]
- Bonito dashi
- 150cc
-
- salt
- 1/2 tsp
-
- Mirin
- 1 tsp
-
- For finishing shredded bonito
- Small amount
[PR]
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