Eggplant In Kombu Dashi Recipe

Inspired by Hayato

Time50m

Serves4

Make Eggplant In Kombu Dashi Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare kombu dashi (optional)
Wipe any grit from the kombu, place in a pot with 4 cups water and let soak 20 minutes. Slowly heat to just before simmering, then remove the kombu. If desired, add 1–2 tablespoons of dried bonito flakes and simmer 1 minute before straining to make a richer dashi.
2
Prepare eggplants
Rinse the eggplants. Slice into halves or 1-inch (2.5 cm) thick planks. Lightly sprinkle with salt and let sit 10 minutes to draw moisture. Pat dry.
3
Flavor base
In a small bowl, mix soy sauce and mirin with the grated ginger.
4
Brown the eggplants
In a wide skillet, heat the neutral oil over medium heat. Add eggplant pieces and brown on all sides, about 3–4 minutes per side. If the pan seems dry, add a splash of dashi or water.
5
Simmer in dashi
Pour the prepared dashi into the skillet with the eggplants. Bring to a gentle simmer and cook 6–8 minutes until the eggplants are tender and have absorbed flavor.
6
Finish and serve
Stir in the soy-mirin-ginger mixture. Simmer 1–2 minutes more. Garnish with sesame seeds and sliced scallions. Serve hot or at room temperature.