Grilled eggplant with green seaweed cottage cheese
If eggplant is cooked in an unfinished way, the skin will remain, so bake until the skin is completely charcoal. This will quickly peel off the skin, and the fragrant flavor will be transferred to the soup stock, giving it a more flavorful taste.
How to make it
1
Use a knife to make the eggplant thinly streaked on the surface. Place a net on a gas stove, place eggplant on high heat, and cook while rolling. The guideline is to completely make the skin part on the surface look like charcoal.
2
Place eggplant from [1] inside [A] and peel off the skin. Remove the eggplant, strain it and soak it in the broth, and leave for about 2 minutes.
3
Add 1 tsp of [3] dashi stock to the cottage cheese, add the green seaweed and mix well.
4
Arrange the eggplants that have been removed from the stems in a bowl, then place them in the cottage cheese from [3] and finish.
Ingredients for 2 people
-
- Eggplant
- Two
-
- Turn into Camembert Cheese
- 40g
-
[A]
- Kelp broth
- 100cc
-
- Light soy sauce
- 1 tsp
-
- Dark soy sauce
- 1 tsp
-
- Mirin
- 1 tsp
-
- Blue Glue
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
