Countryside boiled eggplant - EPIRECIPE

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.

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: 30 minutes

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How to make it

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.

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