HOME Recipe Stir-fried eggplant and pork belly

Stir-fried eggplant and pork belly

Stir-fried with mayonnaise instead of salad oil. The richness of mayonnaise is added to create a more flavorful dish.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

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How to make it

Cut the pork belly and Karitoku eggplant into bite-sized pieces.

Place a frying pan over high heat, add mayonnaise and fry the pork belly. Once the eggplant is about half cooked, add the eggplant and fry the whole thing.

Add bonito soup stock, and once the moisture has disappeared, add dark soy sauce and sugar and mix the whole thing.

When the eggplant is soft, remove from the heat and serve in a bowl. Topped with white sesame seeds if desired.

Ingredients for 2 people

Kariru family eggplant

100g
Pork belly

100g
mayonnaise

1 tablespoon
Bonito dashi

50cc
Dark soy sauce

1/2 tbsp
sugar

1/2 tbsp
For white sesame

1/2 tbsp

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