Eggplants with Ginger Sauce combines the mild flavor of eggplants with the aromatic kick of ginger. The soft texture of the eggplants and the refreshing ginger flavor create a delicious and light dish, perfect for hot weather or when your appetite is low. This simple recipe requires just one frying pan and a few ingredients, making it an easy side dish for busy days. Letting it rest in the fridge enhances the flavor, making it even more delicious.
Ingredients
- 2 eggplants (approx. 250–300g)
- 1–2g kombu dashi
- 250ml water
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 2 pieces ginger
- 1 piece sliced thinly
- 1 piece grated
Instructions
- Remove stems from eggplants and cut into bite-sized pieces.
- Optional: Soak in water to remove bitterness (skip if desired)
- Heat oil in a pan and sauté eggplant slices
- Once browned, add mirin
- Toss to coat, then add water, kombu dashi, and soy sauce
- Adjust water as needed so eggplants are fully submerged
- Cool with the dashi and liquid, then refrigerate for a few hours
- Enjoy cold or warmed up. It tastes even better as flavors meld!
Point
- Letting it rest in the fridge for a while enhances the flavor, making it even more delicious.
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