Kariku Eggplant Shrimp Acorn

Fresh shrimp only need to be lightly cooked, but if you are using frozen shrimp, be sure to cook them thoroughly. For Karuka eggplant, make small cuts in the skin to allow the flavor to blend better
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: 15 minutes

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How to make it

Use halved Karuka eggplants. Make small cuts in the skin and deep fry for about 1.5 minutes, then remove to a wire rack and set aside

Finely chop the peeled shrimp. Put the bonito stock and Happo Mibijin in a pot and bring to a boil. Add the water-dissolved potato starch and once it thickens, add the chopped peeled shrimp and cook thoroughly

Cut the eggplant into bite-sized pieces and place on a plate. Pour the shrimp sauce over it and it's done

Ingredients for 2 people

Kariru family eggplant

100g
Fried oil

Appropriate amount
Peeled shrimp

100g
Bonito dashi

1 cup
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1.5 tbsp
Water-soluble potato starch

1/2 tbsp

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