Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, japanese eggplant in dashi stock. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Eggplant in Dashi stock is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Japanese Eggplant in Dashi stock is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Eggplant in Dashi stock:

1. Make ready 2 Japanese Eggplant
2. Get 150 mL (5 oz) Dashi (please check my Dashi recipe)
3. Make ready 4.5 tablespoon Sake
4. Prepare 1.5 tablespoon Soy sauce
5. Take 1 tablespoon Sugar
6. Prepare 1 teaspoon Grated ginger (optional)
7. Take Thinly cut scallion (optional) as much as you need
8. Get 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 is going to wrap this up with this special food japanese eggplant in dashi stock recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!