Step-by-Step Guide to Prepare Favorite 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. You can have japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Japanese Eggplant in Dashi stock:

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

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