Recipe for "Simmered Eggplant and Dried Bean Curd"!

Here is a recipe for "Nigiri-no-Sushi (Eggplant and White Dashi broth). After cooking quickly, cool in the refrigerator to blend the flavors and tighten up the dish! A simple side dish perfect for the hot season.

Simmered and Steamed Eggplant with White Broth Recipe

Ingredients

Here is what you need to prepare.

2 eggplants
A sprig of ginger
1 cup (200cc) water
2 to 3 tablespoons white soup stock
2 tablespoons mirin (sweet cooking rice wine)
oil to taste

Directions

Wash eggplant, remove stems, and peel 3 or 4 lengthwise. Cut into bite-size pieces and pat dry with kitchen paper.

Reference link】How to prepare eggplant


Peel and shred the ginger.


Heat slightly more oil in a frying pan and deep-fry eggplant.


When the eggplant is browned, take it out and wipe off any oil remaining in the pan. Add water, white soup stock, mirin, ginger, and the fried eggplant and bring to a boil.


Simmer gently and when the liquid has reduced a little, turn off the heat and remove from heat.


Put it in Tupperware and refrigerate until ready to serve!

How does the soaked eggplant in white broth taste?

The soft eggplant melts in your mouth after a soft chew! It soaks up so much flavor and tastes so good! The umami of the chilled white broth brings the whole flavor together, and the refreshing flavor of the ginger adds a nice accent.


This white dashi has a hearty flavor that is ideal for soups and simmered dishes, but in the hot season, we recommend eating it cold! It can be cooked and chilled quickly, so the procedure is simple and error-free. If you have eggplant and ginger, give it a try!