HOMERecipesFried eggplant

Deep-fried eggplant

Add shichimi pepper to taste
Enjoy it with grated daikon radish for a refreshing taste
Please also refer to this page for information on the ingredients introduced in this recipe.

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 10 minutes

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How to make it

1

Combine Happomibijin and bonito stock in a pot, heat, and bring to a boil

2

Cut the eggplant into slices and deep fry in hot oil for about 2 minutes

3

Place the fried eggplant on a plate, top with grated daikon radish, and sprinkle with shichimi pepper. Add [1] and it's done

material

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

25cc
Bonito dashi

75cc
Eggplant

1 to 2
Fried oil

Appropriate amount
Grated daikon radish for finishing

Small amount
For finishing with shichimi

Appropriate amount

[PR]

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