Eggplant in Dashi-seasoned Broth
Deep-frying the eggplant gives it a gentle, melt-in-your-mouth texture. Since eggplant is a low-calorie vegetable, it is often a good choice for dieters. It is also high in potassium and dietary fiber, and its soft texture makes it suitable for both children and the elderly. You will find the eggplant the perfect complement to the gentle taste of dashi broth.
1½ (0.5lbs / 200g)
Usukuchi soy sauce (light sodium soy sauce)
Mirin (sweet sake)
enough for the eggplant to be slightly submerged
･･･ 119 Calories
･･･ 891 mg
･･･ 8 g
･･･ 2 g
･･･ 101 g
･･･ 1 g
･･･ 1 mg
Cut eggplant in half lengthwise, remove the stem, make shallow cuts in a grid pattern, and cut in half.
Before deep-frying the eggplant, make sure the eggplant is sufficiently dry, as too much moisture may cause the oil to splash. Dry off with a paper towel if necessary. Deep-fry the eggplant at 340°F (170°C) for about five minutes or until the purple skin of the eggplant has a vivid shine and the white surface changes to a light and crispy brown (3 to 4 minutes depending on size of the eggplant). Remove the eggplant from the oil and let drain.
Heat up ingredient A in a pan, add eggplants and turn off the heat. Let it cool and serve in a bowl.Top with grated ginger.