Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese eggplant in dashi stock. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Eggplant Agebitashi is Japanese eggplant deep fried and soaked in a flavorful dashi broth, topped with grated daikon and ginger. Suage removes the bitterness of ingredients (such as in eggplant) and coating with oil prevents de-coloration of the eggplant. Japanese Fried Eggplant is the representative eggplant side dish in Japan.
Japanese Eggplant in Dashi stock is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Japanese Eggplant in Dashi stock is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Japanese Eggplant in Dashi stock:
- Prepare Japanese Eggplant
- Prepare Dashi (please check my Dashi recipe)
- Take Sake
- Take Soy sauce
- Get Sugar
- Prepare Grated ginger (optional)
- Prepare Thinly cut scallion (optional) as much as you need
- Take Sesame (optional)
How to make vegetarian dashi/stock recipe - Authentic Japanese technique - 昆布だし. oil, dashi stock, mirin, eggplants, soy sauce, ginger, shallots. In the West, dashi may well be the unsung hero of Japanese cooking. The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as.
Steps to make Japanese Eggplant in Dashi stock:
- Cut off the top of Eggplants, and cut in half length wise
- Make thin slits on skin side (2 mm apart on each slits), and soak in water for 5~10 minutes.
- Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil.
- Add Eggplants to 3 (skin side down), and cook for 5 minutes.
- Flip the Eggplants, then cook until tender (5~7 minutes).
- Plate the Eggplants, and pour the dashi over it.
- Garnish with grated ginger, thinly cut (like needle thin) scallion, and/or sesame.
Dashi is the basic soup stock used in Japanese cooking. Unlike Western or Chinese basic stocks that rely on stewing meat or vegetables for a long time to extract the flavors, Japanese dashi can be quite quickly made. There are instant dashi granules available, but like instant stock cubes they are high in. Dashi is Japanese's signature stock that made with Kombu (Dried Seaweed) and Katsuobushi (Smoked and Dried Bonito Flakes). Make Dashi from scratch is the best flavor and that's what I prefer to use.
So that is going to wrap this up for this exceptional food japanese eggplant in dashi stock recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
