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Eggplant and fried tofu boiled | Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

油揚げ : 2枚
なす : 2本
(A) dashi soup : 300ml
(A) Mirin : 大さじ1
(A) Sugar : 小さじ2～3
(A) Soy sauce : 大さじ2
おろししょうが : 適量
青ネギの小口切り : 適量

Time required

20minutes

Procedure

1) make preparations 00:54
Cut the aburaage into 4 equal parts.
Remove the stem from the eggplant, divide it into 4 equal parts, and cut diagonally into a lattice.
Soak the cut eggplant in water.
2) Boil aburaage and eggplant 02:05
Bake the aburaage in a frying pan over medium heat.
Add (A) and when it comes to a boil, cover with a lid and simmer for 2 minutes over low to medium heat.
Add eggplant, cover, and simmer for 5 minutes over low-medium heat.
3) finish 04:30
Remove the aburaage while cutting the broth.
Turn the eggplant over and simmer for 5-6 minutes over low-medium heat.
Arrange on a plate and pour the broth remaining in the frying pan.
Complete with grated ginger and green onions.

Point

・Do not add oil to the fried tofu, and bake it until both sides are lightly browned to allow the flavors to soak in.
・For the dashi stock, you can use dashi granules mixed with water.
・If the temperature of the broth is too low, the color of the eggplants will change.
・Because the fried tofu absorbs the broth and becomes darker, the color of the eggplant is transferred to the aburaage and becomes blackish, so remove the aburaage.
・Wrap the fried tofu to prevent it from drying out.
・In step 3, boil the eggplant while pouring the broth over it.