Yakinabe jelly

Remove the eggplant and lightly make several holes throughout with a bamboo skewer. (You can also make a vertical cut with a knife. In short, to prevent the air inside from escaping, you can cut it any way, but the vertical cut may be easier to peel when peeling the skin.)

Grill it on an open flame or over a grill until the skin is completely black.

Once the skin is burnt and crispy, drop it into a bowl or pot containing bonito soup stock. When the skin is warm enough to touch it with your hands, peel the skin.

The remaining bonito soup stock in the bowl is heated. Just before it boils, add the bonito broth, bring to a boil, strain it, and return it to the pot again.

To [4], add a thin soy sauce, mirin, and water-soaked gelatin. Once the gelatin has dissolved, pour it into a bowl of peeled eggplant, remove the heat and place the fridge.

Once the gelatin has solidified, remove eggplants, cut them easily and place them in a bowl. Mix the gelatin with a spoon to make it into a jelly and pour it over eggplant. Topped with sliced ​​myogama and finished.