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Ingredients
Ingredients
Equipment Required
Equipment Required
2 medium eggplants, cut into 2cm thick rounds
Canola oil for shallow frying
2 spring onions, finely sliced
1 tablespoon pickled ginger
1 teaspoon sesame seeds, toasted
3g / 1.5 teaspoons of dashi powder
1.5 cups boiling water
1 tablespoon mirin
1/4 cup tamari / salt reduced soy sauce
Method
Method
Step 1 : Make the broth.
Place dashi in a small saucepan. Add boiling water. Stir until powder dissolves.
Add mirin and soy sauce to pan. Bring to the boil over medium-high heat.
Remove pan from heat and cover to keep warm.
Step 2 : Cook the eggplant.
Using a small sharp knife, score each eggplant round in a cross-hatch pattern on both sides. Take care to ensure cuts are not too deep, to prevent it breaking up.
Add enough oil to a large frying pan to come 5mm up the side of the pan. Cook eggplant, in batches, for 2 to 3 minutes each side, or until golden and very tender.
Transfer to paper towel to drain.
Add more oil between batches if necessary
Step 3 : Serve. Gently place eggplant rounds in large dish with sides. Pour over warm broth. Sprinkle with onion, pickled ginger and sesame seeds. Serve immediately.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Japanese, Main, Entree
Dashi Powder
Dashi Powder
Dashi powder can be found in Asian grocery stores, or you can also create the base stock using dried bonito flakes.
You can substitute with chicken stock which gives a milder, less authentically Japanese flavour.
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