Karuruya eggplant boiled in lightning

Cut off only the tip of the calyx, leaving the stem of the eggplant. Make a slit about 1 cm below the stem, going halfway down

Insert a core remover from the bottom of the eggplant up to the notch marked 【1】 and remove the core. Insert chopsticks into the hole made by removing the core, and use the chopsticks as the axis to cut in a spiral shape with a knife

Put the seasonings (A) into a pot, add the eggplant, and bring to a boil. Cover with a baking sheet and simmer for 5-6 minutes, then flip the eggplant over once

After simmering for another 20 minutes, remove from heat, let cool, then return to the heat and heat again

Place in a serving dish and pour the broth over the top. The eggplant tends to crumble easily, so it's best to use a slotted ladle to remove it