Karuruya eggplant boiled in lightning
The skin of the Karuka eggplant is very soft and delicious even if you eat it without peeling it! The skin is packed with nutrients, so be careful not to throw it away
How to make it
1
Insert a chopstick into the center of the Karuka eggplant
2
Lay [1] on a cutting board and make 5cm wide cuts in the eggplant, alternating between top and bottom.
*Be careful not to make cuts in the same place, as this will cause the eggplant to tear.
3
Add the soaking liquid to a pot, add the eggplant (from step 2), and simmer over medium heat.
Cover with a baking sheet and simmer for about 20 minutes.
4
Once the water has evaporated from the eggplant and the flavor of the soy sauce has soaked in, it is ready
Ingredients for 2 people
-
- Kariru family eggplant
- 300g
-
[Dried juice]
- Bonito dashi
- 600cc
-
- Dark soy sauce
- 1 tablespoon
-
- Light soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- salt
- Small amount
[PR]
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