HOMERecipesKarukayaStir - fried eggplant and pork belly

Stir-fried eggplant and pork belly

This stir-fry uses mayonnaise instead of salad oil, adding a rich flavor to the 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

Amazon

Cooking time: 20 minutes

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How to make it

Cut the pork belly and Karuka eggplant into bite-sized pieces

Heat a frying pan over high heat, add mayonnaise and fry the pork belly. When it is half cooked through, add the eggplant and fry until all is cooked through

Add the bonito stock and once the water has evaporated, add the dark soy sauce and sugar and mix well

Once the eggplant has softened, remove from heat and serve in a serving dish. Top with white sesame seeds to taste

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
White sesame for topping

1/2 tbsp

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