Recipe of Quick Japanese Eggplant in Dashi stock

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Before you jump to Japanese Eggplant in Dashi stock recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Thus, it should be fairly obvious that it's easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let's go back to japanese eggplant in dashi stock recipe. You can have japanese eggplant in dashi stock using 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Japanese Eggplant in Dashi stock:

1. Use of Japanese Eggplant.
2. Take of Dashi (please check my Dashi recipe).
3. Get of Sake.
4. You need of Soy sauce.
5. Prepare of Sugar.
6. Use of Grated ginger (optional).
7. You need of Thinly cut scallion (optional) as much as you need.
8. Take of Sesame (optional).

Instructions 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..

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