japanese eggplant in dashi stock

Ingredients japanese eggplant in dashi stock

2 Japanese Eggplant
150 mL (5 oz) Dashi (please check my Dashi recipe)
4.5 tablespoon Sake
1.5 tablespoon Soy sauce
1 tablespoon Sugar
1 teaspoon Grated ginger (optional)
Thinly cut scallion (optional) as much as you need
1 teaspoon Sesame (optional)

how 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.