Eggplants Simmered in Savory Dashi

Simmered eggplants bursting with umami flavor. Served hot or cold, they're delicious.

Eggplants Simmered in Savory Dashi
Photographed by Masaya Suzuki


Recipe by
Takuji Takahashi

Average

Vegetables

Healthy

Quick

50kcal

25minutes

Ingredients (Serves 2)

  • 2 eggplants
  • 300 ml dashi
  • Skipjack shavings, as desired
  • 4 tsp usukuchi soy sauce
  • 4 tsp mirin
  • 4 tsp sake

Directions

1

Remove the eggplant calyxes by making an incision around the base. Use a bamboo skewer or fork to randomly pierce the skin in several places.

2

Heat a grill over high heat and place the eggplants on top. Turn over occasionally and grill until blackened. Plunge in a bowl of ice water and peel. Cut off the stems and tips.

3

Pour the dashi, usukuchi soy sauce, mirin and sake into a pot and place over medium-high heat. When it comes to a gentle boil, add the eggplants and return to a boil. Immediately turn off the heat and place the pot in a basin filled with ice water to chill. (Or serve hot.)

4

Plate up the eggplants and cover with some of the simmering liquid. Top with skipjack shavings.