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
[1] Lay the eggplant flat on a cutting board and make 5cm wide cuts with a knife, alternating between the top and bottom.
*Be careful not to make cuts in the same place, as this may cause the eggplant to tear.
3
Combine the soaking liquid in a pot, add the Karuya eggplant from step [2], and simmer over medium heat.
Cover with a cooking sheet as a drop lid 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
Ingredientsfor 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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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