Eggplant Simmered in Dashi and Bonito Flakes
ID: cd92f5e1...
A healthy and juicy simmered eggplant dish that can be easily made in a frying pan without deep-frying. The umami of the bonito flakes and the refreshing acidity of the vinegar soak deeply into the eggplant, making it perfect for a side dish or as a snack with drinks.
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🍳 Cooking Flow
Cut the eggplant, score the skin, and soak in salt water for 5 minutes to remove astringency. → Wipe the eggplant dry and coat thoroughly with sesame oil. → Place the eggplant skin-side down in a pan, sear both sides over medium heat until golden, and transfer to a container. → Add the sauce ingredients to the same pan and bring to a boil, then turn off the heat and add the bonito flakes. → Pour the sauce over the seared eggplant and let it soak until cooled to room temperature to allow flavors to meld.
Cooking Steps
Brief Cooking Order
Cut the eggplant, score the skin, and soak in salt water for 5 minutes to remove astringency. → Wipe the eggplant dry and coat thoroughly with sesame oil. → Place the eggplant skin-side down in a pan, sear both sides over medium heat until golden, and transfer to a container. → Add the sauce ingredients to the same pan and bring to a boil, then turn off the heat and add the bonito flakes. → Pour the sauce over the seared eggplant and let it soak until cooled to room temperature to allow flavors to meld.
Introduction
A healthy and juicy simmered eggplant dish that can be easily made in a frying pan without deep-frying. The umami of the bonito flakes and the refreshing acidity of the vinegar soak deeply into the eggplant, making it perfect for a side dish or as a snack with drinks.
Step 1
Trim the stems off the eggplants and cut them in half lengthwise.
Step 2
Score the skin with shallow, fine cross-hatch cuts. This helps the heat penetrate and the flavors soak in better.
Step 3
Prepare salt water in a bowl using water and 1 teaspoon of salt, and soak the eggplants for about 5 minutes to remove astringency.
Step 4
Drain the salt water and thoroughly wipe the moisture off the eggplants with paper towels.
Step 5
Toss the eggplant with 1 tablespoon of sesame oil to coat evenly. This ensures even and beautiful browning even with a small amount of oil.
Ingredients List
Important Notes
💡 Soaking the eggplant in salt water not only removes astringency but also prevents it from absorbing too much oil.
🔥 Coating the eggplant with oil before cooking minimizes the amount of oil needed, ensuring a healthier result.
✨ To maintain the vibrant purple color of the eggplant, always start cooking with the skin side down.
⚠️ Vinegar evaporates easily, so add it after the sauce boils to retain its crisp acidity.
⚠️ Boiling bonito flakes can create an unpleasant harsh taste, so always add them after turning off the heat.
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