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Dashi-marinated (steamed eggplant marinated in dashi) | Recipe transcription by Dareuma [Cooking researcher]

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Ingredients

ナス : 4 to 5 bottles
(A) Water : 400ml
(A) White soup stock : 100ml
(A) Sesame oil : 大さじ1/2
生姜 : 5g

Time required

15minutes

Procedure

1) Preparing the Eggplant 02:57
Remove the eggplant calyx and peel the skin with a peeler.
Poke holes all over with a fork.
Wrap each eggplant in plastic wrap.
2) 加熱する 04:52
600wの電子レンジで2分30秒加熱する。
ナスを裏返し、600wの電子レンジで2分加熱する。
ナスを触って硬い場合は、適宜追加で加熱する。
3) 出汁を作る 05:30
保存容器に(A)とすりおろした生姜を加えて軽く混ぜる。
4) 漬ける 06:28
ナスのラップを外し、熱いうちに出汁に漬ける。
粗熱が取れるまで常温におき、粗熱が取れたら蓋をして半日以上冷蔵庫で冷やしたら完成。

Point

・We recommend using Senryo eggplant.
You can omit the ginger and sesame oil if you like.
・Ginger can be substituted with 4cm of ginger from a tube.
-You can also top it with bonito flakes, shiso leaves, and myoga ginger if you like.
・When removing the calyx from an eggplant, it is a good idea to insert a knife into the calyx and turn the eggplant.
- By poking holes in the eggplant, it will prevent it from bursting and allow the stock to seep in more easily.
-It is best to soak the eggplant while it is still hot, as it will absorb the stock as it cools.
・Time required to cool in the refrigerator is not included in the total time.