Japanese Eggplant Aubergine Tanaka And Dashi Recipes

Steps:

• Bring the water with the kombu slowly to the boil in a medium sized pot, but do not boil.
• As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.
• Turn the heat off and leave the pot uncovered for 20 minutes.
• The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
• So, if the bonito flakes are still suspended after 20 minutes, leave the pot until they have fallen (this process usually takes only 20 minutes for me... but bonito flakes can vary in moisture content and the process could take a few minutes longer. Just know that you're looking for the flakes to fall before you strain!) Use a fine mesh strainer to strain the bonito flakes out of the dashi.
• Reserve plain dashi for use in other soup recipes or serve as a simple clear bonito broth.
• To serve dashi as a clear broth, season pot with a splash of light soy sauce and a pinch of sea salt.
• Sliced green onion is a traditional addition to this simple soup.

Steps:

• Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
• Slice your eggplant thinly and into small pieces.
• Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
• Sauté at a medium heat until very tender, about 10 minutes.
• Add a little water to keep the veg moist if necessary.
• Great as a side dish for fish or chicken.
• Add diced medium firm tofu or any other protein for a very simple, quick meal.

Steps:

• Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
• Remove the kombu just before the pot boils and add the dried mushrooms.
• Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
• Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.