Prepare the eggplant: Trim the stems from the eggplant, cut into bite-sized pieces or halves, and make a few shallow slits in the skin. Soak the eggplant in water for 10-15 minutes to prevent browning and remove bitterness. Drain thoroughly and pat dry with paper towels.
Pan-fry the eggplant: Heat vegetable oil in a pan over medium heat. Fry the prepared eggplant until tender and lightly browned on all sides. Remove the eggplant from the pan and drain excess oil on paper towels.
Prepare the dashi broth: In a pot, combine dashi, soy sauce, mirin, and sugar (if using). Bring the mixture to a gentle simmer over medium heat.
Simmer the eggplant: Add the fried eggplant to the simmering dashi broth. Let it simmer gently for about 5-7 minutes, allowing the eggplant to fully absorb the rich flavors.
Cool and serve: Remove the pot from heat. For best results, let the eggplant cool down in the broth to further enhance the flavors. Serve chilled or at room temperature, garnished with grated ginger and a pinch of katsuobushi.
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