Japanese Eggplant (Aubergine) Tanaka with Dashi Recipe
Overview:
Japanese Eggplant Tanaka with Dashi is a delightful dish originating from Japanese cuisine, combining tender Japanese eggplant with a savory dashi broth. This recipe is perfect for those looking to explore Asian flavors in under 60 minutes, making it ideal for a quick and satisfying meal.
- Name: Japanese Eggplant (Aubergine) Tanaka with Dashi
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Recipe Category: Japanese
- Keywords: Asian, < 60 Mins
- Servings: 2
Ingredients:
Here’s what you’ll need to create Japanese Eggplant Tanaka with Dashi:
| Ingredient | Quantity |
|---|---|
| Japanese eggplant | 1 |
| Japanese soy sauce | 3 tbsp |
| Sugar | 2 tsp |
| Sake | 2 tbsp |
| Water | 1/3 cup |
| Bonito flakes | 1/4 cup |
| Vegetable oil | 6 tbsp |
| Kombu seaweed | 1 piece |
| Dried bonito flakes | 1/2 cup |
Instructions:
How to Make the Eggplant:
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Prepare the Eggplant: Start by washing the Japanese eggplant thoroughly, ensuring to keep the peel intact. Cut it into 1/2-inch cubes.
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Sauté the Eggplant: Heat vegetable oil in a large frying pan over high heat. Add the cubed eggplant and sauté until lightly browned, approximately 2 minutes.
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Add Seasonings: Stir in Japanese soy sauce, sugar, sake, and water. Mix well to combine all ingredients evenly.
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Simmer: Cover the pan and reduce the heat to low. Allow the eggplant to simmer gently until tender and the sauce thickens slightly.
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Serve: Once cooked, serve the Japanese Eggplant Tanaka hot, garnished with chopped green onions if desired.
How to Make the Dashi:
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Prepare the Dashi Stock: In a saucepan, bring water to a rapid boil.
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Add Kombu Seaweed: Add the kombu seaweed to the boiling water. Stir gently for 2-3 minutes to release its flavors.
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Remove Kombu: Using a slotted spoon, remove the kombu from the boiling water. Leaving it in too long can make the dashi overly strong.
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Add Bonito Flakes: Return the water to a boil and add the bonito flakes. Immediately remove the pan from the heat.
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Infuse and Strain: Let the bonito flakes steep in the hot water for 2-3 minutes. Strain the dashi through a fine sieve or cheesecloth to remove the bonito flakes.
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Ready to Use: Your dashi broth is now ready to be used as a base for soups, stews, or in this case, the Japanese Eggplant Tanaka.
Serving Suggestions:
Japanese Eggplant Tanaka with Dashi can be served as a flavorful side dish alongside main courses or as part of a larger Japanese meal. Its rich umami flavors from the dashi broth complement the delicate texture of the eggplant perfectly. For a complete Japanese dining experience, pair it with steamed rice and pickled vegetables.
Nutritional Information:
- Calories: 349.9
- Total Fat: 20.9g
- Saturated Fat: 2.7g
- Cholesterol: 0mg
- Sodium: 1041.6mg
- Total Carbohydrates: 29.3g
- Fiber: 8g
- Sugar: 18.3g
- Protein: 4.5g
Tips and Notes:
- Ingredient Tips: When selecting Japanese eggplant, choose ones that are firm and glossy with unblemished skin for the best texture and flavor.
- Dashi Variations: For a vegetarian version, omit the bonito flakes and increase the amount of kombu for a flavorful kombu dashi.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Conclusion:
Japanese Eggplant Tanaka with Dashi offers a delicious way to experience traditional Japanese flavors at home. Whether you’re a seasoned cook or new to Japanese cuisine, this recipe provides a straightforward approach to creating a dish that’s both comforting and satisfying. Enjoy the blend of sweet, savory, and umami-rich flavors in every bite, and savor the essence of authentic Japanese cooking in this delightful dish.
