Karuruya eggplant boiled in lightning
The skin of Karikuya eggplant is very soft and tastes great even when eaten without peeling it! The skin is full of nutrients, so be careful not to throw it away.
How to make it
1
Place the chopsticks in the center of the Karuru family eggplant.
2
Lay [1] on a cutting board and make cuts with a knife alternately at a width of 5cm.
*Be careful not to cut the eggplant in the same place as it will tear the eggplant.
3
Add the soaking juice in a pot, add the Kariruka eggplant from [2] and simmer over medium heat.
Remove with a cooking sheet, cover and simmer for about 20 minutes.
4
When the water is removed from the Kariruya eggplant and the soy sauce flavor soaks in, it's finished.
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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