Karuruya eggplant boiled in lightning

The Kariru family eggplant leaves behind a slurp and cuts off only the tip of the slurp. Make a cut up to half, about 1 cm below the stem.

Insert the tube out of the bottom of the eggplant to the notch [1] and remove the core. Put chopsticks into the hole where the core has been removed, and cut them into spirals with a knife using a chopstick as a shaft.

Put the seasoning from [A] in a pot, add the eggplant and heat it. Cover with a cooking sheet and simmer for about 5-6 minutes before turning the eggplant over.

Simmer for another 20 minutes, then remove from the heat, cool it down, then heat again and heat again.

Serve in a dish and pour over the broth over it to finish. It can easily fall apart, so it's a good idea to remove the eggplant with a hole.