Mushrooms and eggplant stewed in delicious stew
A simple dish made with kelp stock and a rich mushroom flavor
How to make it
1
Cut off the stems of the eggplants, cut them in half and make diagonal cuts. Cut the mushrooms in half
2
Add salad oil to a frying pan and heat, then add the eggplant and mushrooms and fry
3
Once browned, add [A] and cover with aluminum foil
4
Remove from heat and return to the heat once cooled. Repeat this process 2-3 times until the sauce thickens and becomes a sauce
5
Add the browned shishito peppers to [4] and coat with the sauce
6
Remove from heat and serve in a serving dish. Finish by topping with chopped ginger
Ingredients for 3 people
-
- Eggplant
- Three
-
- Uses white and brown mushrooms
- Approximately 250g
-
- Salad oil
- 3 tablespoons
-
[A]
- Dark soy sauce
- 1.5 tbsp
-
- sugar
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Kelp broth
- 200cc
-
- Shishito peppers for finishing
- A little
-
- Needle ginger for finishing
- A little
[PR]
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