Eggplants Simmered in Savory Dashi
Simmered eggplants bursting with umami flavor. Served hot or cold, they're delicious.
Photographed by Masaya Suzuki
Ingredients (Serves 2)
- 2 eggplants
- 300 ml dashi
- Skipjack shavings, as desired
- 4 tsp usukuchi soy sauce
- 4 tsp mirin
- 4 tsp sake
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.
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.
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.)
Plate up the eggplants and cover with some of the simmering liquid. Top with skipjack shavings.