Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, japanese eggplant in dashi stock. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Japanese Eggplant in Dashi stock is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Japanese Eggplant in Dashi stock is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:

1. Get 2 Japanese Eggplant
2. Get 150 mL (5 oz) Dashi (please check my Dashi recipe)
3. Take 4.5 tablespoon Sake
4. Take 1.5 tablespoon Soy sauce
5. Take 1 tablespoon Sugar
6. Make ready 1 teaspoon Grated ginger (optional)
7. Make ready Thinly cut scallion (optional) as much as you need
8. Prepare 1 teaspoon Sesame (optional)

Steps to make Japanese Eggplant in Dashi stock:

1. Cut off the top of Eggplants, and cut in half length wise
2. Make thin slits on skin side (2 mm apart on each slits), and soak in water for 5~10 minutes.
3. Mix all the ingredients except Eggplants in a small pan, and heat until before it comes to boil.
4. Add Eggplants to 3 (skin side down), and cook for 5 minutes.
5. Flip the Eggplants, then cook until tender (5~7 minutes).
6. Plate the Eggplants, and pour the dashi over it.
7. Garnish with grated ginger, thinly cut (like needle thin) scallion, and/or sesame.

So that’s going to wrap this up for this exceptional food japanese eggplant in dashi stock recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!