Karuruya eggplant directly simmered
Adding a little sugar to the dashi stock will remove the salt corners and give it a mellow taste.
How to make it
1
The Kariru family eggplant leaves behind a slurp and cuts off only the tip of the slurp. Make fine cuts into the eggplant skin so that it becomes bellows.
2
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.
3
Simmer for another 20 minutes, then remove from the heat, add sugar and allow to blend. Remove the heat and heat again to heat.
4
Serve in a bowl and cut into pieces to make it easier to eat. Pour the broth over top and finish.
Ingredients for 2 people
-
- Kariru family eggplant
- 1 bottle
-
[A]
- Bonito dashi
- 4 cups
-
- Light soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- salt
- 1 tsp
-
- sugar
- 1/2 tsp
[PR]
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