Easiest Way to Prepare Ultimate Japanese Eggplant in Dashi stock

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We hope you got insight from reading it, now let's go back to japanese eggplant in dashi stock recipe. To make japanese eggplant in dashi stock you need 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese Eggplant in Dashi stock:

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

Instructions 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..

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