Country boiled eggplant
The umami extract from the bonito stock and dried shrimp is thoroughly absorbed into the eggplant. Turn the eggplant over halfway through cooking
It is cooked slowly so the flavor penetrates all the way through and it is very delicious, but be careful not to cook it for more than 30 minutes as it will end up being too salty
Please also refer to this page for information on the ingredients introduced in this recipe.
It is cooked slowly so the flavor penetrates all the way through and it is very delicious, but be careful not to cook it for more than 30 minutes as it will end up being too salty
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut three lengthwise slits into each of the three eggplants with a knife and place them in a deep frying pan. Add all of the ingredients in [A] and bring to a boil
2
Cover with aluminum foil and simmer for 20 to 30 minutes. (It's a good idea to turn the eggplants over halfway through cooking.)
Ingredients for 3
-
- Eggplant
- Three
-
[A]
- Bonito dashi
- 2 cups
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 3 tablespoons
-
- sugar
- 1 tablespoon
-
- Dried shrimp
- 5g
-
- Eagle's Claw
- 1/2
[PR]
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