Scoring the eggplant before cooking lets the savory broth soak right in — so good! This is 70*-san's recipe that's super easy but packed with umami flavor!
Ingredients
2 servings- Eggplant2–3
- ★Dashi broth200cc
- ★Soy sauce3 tbsp
- ★Mirin3 tbsp
- ★Ginger (tube ginger is fine)1 tsp
Directions
20 min- 1
Remove the stems from 2–3 eggplants. Cut each in half lengthwise, score the surface diagonally with shallow cuts, then cut into bite-sized pieces.
- 2
Heat oil in a frying pan and cook the eggplant skin-side down first. Once browned, flip and brown the other side as well.
- 3
Once both sides are nicely browned, add the ★ seasonings, cover with a lid, and simmer over medium heat for about 10 minutes.
- 4
Serve in a bowl along with the broth. Top with chopped green onions if desired. Enjoy hot or cold!
Tips
Be careful not to score the eggplant too deeply — cuts that are too deep can cause the pieces to fall apart during simmering. Keep the cuts shallow and evenly spaced.
Nutrition
Per serving- Calories90 kcal
- Protein1.6 g
- Fat6 g
- Carbs8.2 g
- Sodium1.9 g
Scoring the eggplant before cooking lets the savory broth soak right in — so good! This is 70*-san's recipe that's super easy but packed with umami flavor!
Ingredients
2 servings- Eggplant2–3
- ★Dashi broth200cc
- ★Soy sauce3 tbsp
- ★Mirin3 tbsp
- ★Ginger (tube ginger is fine)1 tsp
Directions
20 min- 1
Remove the stems from 2–3 eggplants. Cut each in half lengthwise, score the surface diagonally with shallow cuts, then cut into bite-sized pieces.
- 2
Heat oil in a frying pan and cook the eggplant skin-side down first. Once browned, flip and brown the other side as well.
- 3
Once both sides are nicely browned, add the ★ seasonings, cover with a lid, and simmer over medium heat for about 10 minutes.
- 4
Serve in a bowl along with the broth. Top with chopped green onions if desired. Enjoy hot or cold!
Nutrition
Per serving- Calories90 kcal
- Protein1.6 g
- Fat6 g
- Carbs8.2 g
- Sodium1.9 g
Tips
Be careful not to score the eggplant too deeply — cuts that are too deep can cause the pieces to fall apart during simmering. Keep the cuts shallow and evenly spaced.