< Top < Recipes < Eggplants in Dashi Sauce with Bonito Crisp


  1. 1. Cut off both ends of the eggplants, then partially peel them in strips along their length.
  2. 2. Cut the eggplants into slices 2 cm thick and place in water for 1 min, then strain. Use paper towels to remove any remaining surface moisture.
  3. 3. Preheat oil for deep-frying to 170°C and deep-fry the sliced eggplant, uncoated. Remove and drain, using paper towels to soak up the excess oil.
  4. 4. Deep-fry the bonito flakes for about 1 min.
  1. 5. In a pot, combine the dashi, sugar, mirin, and usukuchi soy sauce, then heat. When it comes to a gentle boil, add the eggplant.
  2. 6. Cook the eggplant for about 30 seconds, then transfer to a bowl. Place the bowl in an ice water bath to cool.
  3. 7. When the eggplant has cooled enough to safely handle, transfer to a serving dish. Add the dashi mixture, top with the deep-fried bonito flakes, and serve garnished with grated ginger.