HOME Recipe Karitoku Eggplant Shrimp Acorn

Kariku Eggplant Shrimp Acorn

If the shrimp are fresh, you can just lightly cook them, but when using frozen dishes, make sure to cook them thoroughly. Karikuya eggplant has fine cuts in the skin to make the flavor more familiar.
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

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Cooking time: 15 minutes

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How to make it

The Kariru family eggplant is made from half-sized pieces. Make fine cuts into the skin, fry it for about a half minute, then remove it on a net.

Chop the peeled shrimp finely. Put bonito soup stock, Hachimi Bijin in a pot and bring it to a boil, add water-soluble potato starch and thicken it, then add chopped peeled shrimp and cook it thoroughly.

Cut the eggplant into bite-sized pieces and place in a bowl. Pour shrimp bean paste and finish.

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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