You may also like
Ingredients
- 5 Eggplants - small Japanese type
- 3 small Onion
- 50 ml Usukuchi soy sauce
- 1 tsp Salt
- 50 ml Sake
- 1 bag Bonito based dashi stock (granules)
- 1 bag Kombu based dashi stock (granules)
- 400 ml Water
Method
- Cut the eggplants into half (if they're big, cut it into 3 pieces).
- Place in some cuts a few mm apart.
- Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
- Cut the onion into half.
- Put all ingredients into a pot and turn the heat on.
- Cook about 20 to 30 minutes on low heat, and it's done.
- If you leave it for one night, the flavors will settle in more.
