Ingredients for Japanese Eggplant Aubergine Tanaka And Dashi
- Japanese Eggplant
- Vegetable Oil
- Japanese Soy Sauce
- 1 teaspoon sugar
- Sake
- Aji No Moto
- Water
- Kombu Seaweed
- Bonito Flakes
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How to Make Japanese Eggplant Aubergine Tanaka And Dashi
- Preheat your oven to 400°F (200°C).
- Wash and slice the eggplant into 1/2-inch thick rounds.
- In a bowl, whisk together the dashi, soy sauce, mirin, and sugar. Season with a pinch of salt and pepper.
- Arrange the eggplant slices on a baking sheet. Brush generously with the dashi mixture.
- Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly charred.
- While the eggplant roasts, prepare your desired side dish (e.g., Madame Benoit’s cabbage rolls).
- Once the eggplant is cooked, you can either serve it directly as a side dish or incorporate it into the cabbage roll soup.
- To serve as soup, place one or two smaller cabbage rolls in each bowl and ladle the remaining dashi mixture over the top, garnishing with the roasted eggplant.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
73g
Fat
13g
Carbs
9g
