Eggplant Simmered in Dashi and Bonito Flakes
ID: 6b590628...
This is a simmered eggplant dish that turns out soft and juicy just by pan-searing instead of deep-frying. The richness of the sesame oil and the umami of the bonito flakes soak deeply into the eggplant, creating a light and delicious flavor.
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🍳 Cooking Flow
Trim the stem ends of the eggplants, cut them in half, score the skin, soak in salt water for 5 minutes, and then wipe dry. → Coat the eggplants with sesame oil, sear both sides in a frying pan until browned, and transfer to a container. → Boil the seasonings (water, soy sauce, mirin, sugar, vinegar) in the same pan, turn off the heat, and stir in the bonito flakes. → Pour the sauce over the seared eggplants, let them soak in the flavor, and garnish with green onions.
Cooking Steps
Brief Cooking Order
Trim the stem ends of the eggplants, cut them in half, score the skin, soak in salt water for 5 minutes, and then wipe dry. → Coat the eggplants with sesame oil, sear both sides in a frying pan until browned, and transfer to a container. → Boil the seasonings (water, soy sauce, mirin, sugar, vinegar) in the same pan, turn off the heat, and stir in the bonito flakes. → Pour the sauce over the seared eggplants, let them soak in the flavor, and garnish with green onions.
Introduction
This is a simmered eggplant dish that turns out soft and juicy just by pan-searing instead of deep-frying. The richness of the sesame oil and the umami of the bonito flakes soak deeply into the eggplant, creating a light and delicious flavor.
Step 1
Trim the stem ends of the eggplants and cut them in half lengthwise. Score the skin lightly with a cross-hatch pattern.
Step 2
Make a salt water solution in a bowl with water and 1 teaspoon of salt, then soak the eggplants for about 5 minutes to remove bitterness.
Step 3
Drain the eggplants and wipe them thoroughly with paper towels to remove excess moisture.
Step 4
Return the eggplants to the bowl, drizzle with 1 tablespoon of sesame oil, and toss to coat evenly.
Step 5
Place the eggplants in a frying pan with the skin-side facing down.
Ingredients List
Important Notes
💡 Scoring the skin lightly helps the heat penetrate faster and allows the flavors to absorb more easily.
💡 Pre-coating the eggplant with sesame oil ensures beautiful browning with less oil and prevents the eggplant from absorbing too much oil.
💡 Always start cooking the eggplant skin-side down to ensure the color remains vibrant.
💡 It is delicious served freshly made, but letting it sit to reach room temperature or chilling it in the refrigerator will allow the flavors to penetrate even more deeply.
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