• Eggplant2-3
• Oilto taste
• ★Dashi broth200 ml
• ★Soy sauce3 tbsp
• ★Mirin3 tbsp
• ★Ginger (or ginger paste)1 tsp

1. 1

   Remove the stems from 2-3 eggplants, cut them in half lengthwise, make shallow diagonal cuts across the skin, then cut into bite-sized pieces.

2. 2

   Heat oil in a frying pan and cook the eggplants skin-side down until golden. Flip and cook the other side until golden brown.

3. 3

   Once both sides are golden, add the ★ seasonings, cover with a lid, and simmer over medium heat for about 10 minutes.

4. 4

   Transfer to a serving dish with the cooking broth and top with chopped green onion if desired. Enjoy hot or chilled.

Make the diagonal cuts shallow – if you cut too deeply, the eggplant may fall apart during simmering.

• Calories85 kcal
• Protein1.5 g
• Fat5 g
• Carbs8 g
• Sodium2.2 g