4 Japanese eggplants
Make some diagonal cuts in the skin of eggplants. Soak them in salted water. Drain and dry the eggplants. Heat oil in a pan and sauté the eggplants. Add sugar, mirin, soysauce, and dashi soup in the pan. Simmer the eggplants for 15 - 20 min.
1 cup Konbu dashi
1 tablespoon vegetable oil
1 tablespoon sugar
2 tablespoons mirin
2 tablespoons soysauce
4 cups of water
6 inches long konbu
Konbu dashi (This is known as vegetarian dashi. )
Wipe the konbu with a clean cloth to remove dirt. (kombu shouldn't be washed under running water.) Soak the konbu in the water in a pot for one to two hours. Put on low heat and bring the water to a boil. Just before the water boils, remove the konbu.
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