HOME Recipe : Fried eggplant

Fried eggplant

Shichimi chili peppers to your liking.
Enjoy a refreshing taste with grated radish.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

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

Tamura Takashi

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

Amazon

Cooking time: 10 minutes

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How to make it

Toss the bonito soup stock with Hachi-kaijin and the bonito soup stock over the pot, bring to a boil.

Cut the eggplant into pieces and fry in hot oil for about 2 minutes.

Place fried eggplant on a plate, place grated radish on top, and pour over the shichimi. Complete with [1].

material

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

25cc
Bonito dashi

75cc
Eggplant

1-2 bottles
Fried oil

Appropriate amount
For finishing grated radish

Small amount
For finishing with shichimi

Appropriate amount

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