\u3060\u3057: stronger than udon dashi but less than tempura dashi.
\n500ml water, two bags dashi, sake 1 tbsp, sugar 4 tsp, salt 4 tsp, soy sauce 2 rounds. Check flavor. Cool down before soak fried eggplant.
\n\u306a\u3059\u3073: 6 for 150yen from \u9053\u306e\u99c5. Normal small long ones. Cut vertically to quarter and fry with thin tempura paste, just enough to cover the eggplant. Soak into sauce soup after fried.
\n* small round ones are preferred, cut to half only, looks better with half white and half purple color, this time has too much white color.
\n* fresh eggplants skin keep nice purple color after cooked. Old ones skin color turns black after cooked.
\nTopping: \u8317\u8377\u307f\u3087\u3046\u304c cut to half vertically and then thin slice. Add to eggplant after soak into sauce soup. And leave it fridge.<\/p>\n
\u3060\u3057: stronger than udon dashi but less than tempura dashi. 500ml water, two bags dashi, sake 1 tbsp, sugar 4 tsp, salt 4 tsp, soy sauce 2 rounds. Check flavor. Cool down before soak fried eggplant. \u306a\u3059\u3073: 6 for 150yen … Continue reading ![\"20140805-175426-64466069.jpg\"](\"https:\/\/kokka.info\/wp-content\/uploads\/2014\/08\/20140805-175426-64466069.jpg\")
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\nTopping 2: green shiso cut to thin string, spring onion cut to 3mm, add to dish before serving. Shiso color will get black if leave it in sauce or fridge for too long.<\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"