Mushrooms and eggplant stewed in delicious stew
A simple seasoning dish made with kelp dashi as a base. Enjoy the umami flavor that comes out of the mushrooms.
How to make it
1
Cut off the eggplants and cut them off half and make a diagonal cut. Cut the mushrooms into two.
2
Put salad oil in a frying pan, heat it, add eggplant and mushrooms and fry.
3
Once the browning is on, add [A] and cover with aluminum foil.
4
Remove from the heat and reheat when the heat has subsided. Repeat this for about 2-3 times and the broth is simmered in a sauce.
5
Add browned shishito to [4] and add sauce.
6
Remove from heat and serve in a bowl. Finish with needle ginger and finish.
Ingredients for 3 people
-
- Eggplant
- Three
-
- Mushrooms used white and brown
- Approximately 250g
-
- Salad oil
- 3 tablespoons
-
[A]
- Dark soy sauce
- 1.5 tbsp
-
- sugar
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Kelp broth
- 200cc
-
- For finishing the chicken
- A little
-
- For finishing needle ginger
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
