It ’s so delicious! "Grilled eggplant pickled in salt" recipe

Simply soak the fragrant roasted eggplant in soup stock. If you chill it well and eat it, it will be excellent! The slightly salty taste enhances the umami that overflows.

Material ( For 2 people )
Eggplant	4
water	300cc
Granule dashi stock	1/2 teaspoon
sweet sake	2 tsp
salt	1/2 teaspoon

Introducing the "Grilled Eggplant Salted Dashi Pickled" recipe, which is delicious even if you just baked the eggplant and pickled it in the dashi stock. The point is to chill it well and eat it. It's an addictive dish in the hot summer!

Grilled eggplant pickled in salt

material

Click here for what to prepare. The standard amount is for 2 people.

Eggplant 4 water 300cc
1/2 teaspoon of granulated dashi stock
2 tsp mirin
1/2 teaspoon salt

How to make

Wash the eggplant and make a shallow cut around the calyx.


Make holes evenly with a toothpick and bake on both sides with a grill, gridiron, toaster, etc. You can also stab a fork in the eggplant's bottom and bake it on a gas stove.



When the whole is browned and the inside is soft, take it in cold water.


When the heat is removed, peel vertically from the notch in the calyx.


Put water, granule dashi stock, mirin, and salt in a small pot and boil once.


Transfer the soup stock to a storage container such as Tupperware and line up the grilled eggplant.


When the heat is removed, go to the refrigerator. When it gets cold, it's ready to eat! Serve on a plate and it's done.

What is the taste of grilled eggplant pickled in salt?

When you bite into it, the fragrance unique to grilled eggplant and the juicy umami that overflows into your mouth. The Japanese soup stock and slightly salty flavor complement this. It has a cool and firm taste, and it's insanely delicious!


You can top it with Japanese ginger or perilla if you like. Please enjoy the juicy texture and taste by letting the fresh eggplant inhale plenty of soup stock!