Country boiled eggplant
The savory extract of bonito dashi and dried shrimp soaks thoroughly into the eggplant. Turn the eggplant over halfway through.
The cooked slowly, so the flavor is soaked in all the way and it's very tasty, but be careful as it will turn salty if it's cooked for more than 30 minutes.
Please also refer to this page for information on the ingredients introduced in this recipe.
The cooked slowly, so the flavor is soaked in all the way and it's very tasty, but be careful as it will turn salty if it's cooked for more than 30 minutes.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Use a knife to cut each of the three eggplants vertically, and arrange them in a deep frying pan. Add all [A] to this and turn it on fire.
2
Remove with aluminum foil, cover and simmer for about 20-30 minutes before you finish. (It's best to turn the eggplant over in the middle.)
3 pieces of ingredients
-
- 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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