The eggplant (aubergine) is one of the favorite summer vegetables in Japanese cuisines, and also, incidentally, a popular decorative motif on the tableware. Its tender texture and mildness are well suited to the flavored dashi seasoning in this dish.
Ingredients: (Serves 6)
- 6 baby or slender eggplants (aubergines)
- Oil, for brushing
- 60 ml (2 fl oz/¼ cup) dashi II
- 1½ tablespoons shoyu (Japanese soy sauce)
- 1 teaspoon mirin
- ½ teaspoon fresh ginger , grated, and its juice
- Pinch of caster (superfine) sugar
- Fine katsuobushi (bonito flakes), to garnish
Method:
Preheat a grill (broiler) to high. Brush the eggplants with oil, then prick a few times with a skewer. Put the eggplants under the grill and cook for 12-15 minutes, turning regularly, until the skin is slightly blackened and wrinkled and the flesh feels soft to the touch. Immediately plunge into iced water until cool enough to handle, then peel, discarding the skin. Cut the flesh into 5 cm (2 inch) lengths. Arrange in a bundle in a serving dish.
Combine the dashi, shoyu, mirin, ginger and juice, and sugar and pour over the eggplant. Sprinkle the katsuobushi over the top of the eggplants just before serving.
Based on 3 Review(s)