HOMERecipe: Country-style simmered eggplant

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.

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

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

Cover with aluminum foil and simmer for 20 to 30 minutes. (It's a good idea to turn the eggplants over halfway through cooking.)

Ingredientsfor 3 servings

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