Japanese Eggplant (Aubergine) Tanaka and Dashi

Recipe by Olha7397
READY IN: 45mins




  • HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
  • Cut into 1/2 inch cubes.
  • Heat vegetable oil in a large frying pan.
  • Add the cubes of eggplant and saute over high heat until lightly browned here and there.
  • This should take about 2 minutes.
  • Add the remaining ingredients.
  • Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
  • Serves 2.
  • HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
  • Add kombu seaweed.
  • Stir for 2 to 3 minutes to release its flavour.
  • Then remove with a slotted spoon (leaving it in the soup would make it too strong).
  • Bring the water back to a fast rolling boil and add the bonito shavings.
  • Bring back to the boil, then quickly remove from the heat.
  • Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
  • Strain; now the dashi, or broth, is ready to use.
  • Yield: 6 cups.
  • *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
  • If you wish to use it, look for the Japanese type in Oriental shops.
  • **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
  • ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
  • Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
  • DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
  • Chicken stock can replace dashi, but a certain flavour will be missing.
  • Madame Benoit's World of Food.