Karuruya eggplant directly simmered
Adding a little sugar to the dashi broth will mellow out the saltiness and give it a mellow flavor
How to make it
1
Cut off only the tip of the calyx, leaving the stem of the eggplant. Make small cuts along the skin of the eggplant so that it has an accordion-like shape
2
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
3
After boiling for another 20 minutes, remove from heat, add sugar and mix well. Allow to cool, then return to the heat and heat again
4
Place in a serving dish, cut into slits so that it is easy to eat, and pour the broth over the top to 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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