TOP > RECIPE > Autumn Washoku Recipe : Bowl of Simmered Green Eggplant and Mushrooms

RECIPE (November 2022)

Autumn Washoku Recipe : Bowl of Simmered Green Eggplant and Mushrooms

alarm About 40 minute

A classic dish prepared with ichiban dashi. The key is to use eggplant, which absorbs the flavor well.

Ingredients (Serves: 2)

Eggplant

１/2
Shimeji mushrooms

20g
Oyster mushrooms

20g
Enoki mushrooms

20g
Shiitake mushrooms

20g
Japanese parsley

4 sprigs
Oil for deep frying

As desired
Ichiban dashi (bonito and kelp dashi combined)

300cc
Light soy sauce

2 teaspoons
Salt

As needed
Black pepper

As needed

(Sauce for marinating the eggplant)

Ichiban dashi

180㏄
Light soy sauce

2 teaspoons

Directions

Trim off the stem at the top of the eggplant and pierce vents with a bamboo skewer vertically through the cut end. Deep fry in oil at about 180°C, rolling it with chopsticks to ensure even frying. When cooked, plunge into ice water. Once cooled, peel the skin quickly and place in the marinating dashi (at least 30 minutes) to let the flavors infuse. Cut into bite-sized pieces.
Separate shimeji, oyster, and enoki mushrooms. Slice shiitake mushrooms. Chop Japanese parsley into 1 cm pieces.
Pour the dashi broth into a pot and heat. When it comes to a boil, add eggplant and mushrooms. When it starts to cook, add seasonings to taste.
Arrange the ingredients in a bowl, garnish with Japanese parsley, pour in the dashi, sprinkle pepper, and serve.

Recipe from : 「Japanese restaurant Itto」Hayahisa Osada