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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel. | 2. Cut into 1/2 inch cubes. | 3. Heat vegetable oil in a large frying pan. | 4. Add the cubes of eggplant and saute over high heat until lightly browned here and there. | 5. This should take about 2 minutes. | 6. Add the remaining ingredients. | 7. Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker. | 8. Serves 2. | 9. HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil. | 10. Add kombu seaweed. | 11. Stir for 2 to 3 minutes to release its flavour. | 12. Then remove with a slotted spoon (leaving it in the soup would make it too strong). | 13. Bring the water back to a fast rolling boil and add the bonito shavings. | 14. Bring back to the boil, then quickly remove from the heat. | 15. Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes. | 16. Strain; now the dashi, or broth, is ready to use. | 17. Yield: 6 cups. | 18. *InJapan it is used as much as we use salt, and it is a vegetable protein derivative. | 19. If you wish to use it, look for the Japanese type in Oriental shops. | 20. **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi). | 21. ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi). | 22. Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient. | 23. DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it. | 24. Chicken stock can replace dashi, but a certain flavour will be missing. | 25. Madame Benoit's World of Food. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	1			12.6083	0.0	2.805	0.0708
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
japanese soy sauce	2	tablespoons		12.6083	0.0	2.805	0.0708
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sake	1/3	cup		-	-	-	-
aji no moto	1/4	teaspoon		12.6083	0.0	2.805	0.0708
water	6	cups		0.0	0.0	0.0	0.0
kombu	1/2	ounce	seaweed	12.6083	0.0	2.805	0.0708
bonito flake	1/2	ounce	shaved	12.6083	0.0	2.805	0.0708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.