Pan-fried Eggplant in Dashi Broth

The cold food is appetizing in summer.
This time, it became delicious because it cooled it, 'Pan-fried Eggplant in Dashi Broth' was made by using "Magic Fry Pan".

This time, ingredients are eggplant and myoga.
It's for one person.

First, make the dashi stock.
Combine dashi, sugar, mirin cooking sake and light soy sauce and stir to dissolve the sugar.
Add salt to the pan, and turn over medium heat.
When it has come to a boil, move the dashi to other bowl, and take the heat.

Calyx is taken and the eggplant cut thin.
Cut myoga into fine strips.

The "Magic Fry Pan" is heated, and add the salad oil to the pan.
Spread in a single layer.
Pan-fried it over medium heat.

When one side became to brown, turn over it.

Sprinkled ichimi, and add sake.
Cover it for 30 sec.

After 30 sec, take out it.
Immerse it in cold dashi stock while it is hot.
Set aside to soak for about 15 min in the fridge.

Dish up on the plate.
Enjoy!








Eggplant is very soft, and nice combination with the taste of dashi.
Cold food makes me refresh.
It goes great with beer :-)

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