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Stewed Eggplants Recipe

Stewed Eggplants Recipe
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Serving : 2
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Prepare the ingredients before making Stewed Eggplants in your home. Then, follow these steps below to serve Stewed Eggplants for your family or friends.

Ingredients: Stewed Eggplants

  • 4 Eggplants - small Japanese type
  • 1 Grated daikon radish, bonito flakes, and grated ginger
  • For the broth:
  • 100 ml Water
  • 2 tbsp each Soy sauce, sake
  • 4 tbsp Mirin
  • 1 tsp Dashi stock granules

How to Make Stewed Eggplants

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Stewed Eggplants in your home by yourself.

    Step 1
  • Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo. Prepare the oil for deep-frying.
  • Step 2
  • Briskly deep-fry in oil heated to 180℃. Remove them from the oil when the cut sections begin to spread out, then drain excess oil. The photo shows double the amount of eggplants.
  • Step 3
  • Combine all of the broth ingredients in a pot, bring to a boil over high heat, and boil for about 2 minutes to evaporate out the alcohol.
  • Step 4
  • Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat. Let sit until cool.
  • Step 5
  • Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.
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