Somen with Eggplant Yakibitashi

Name: Somen with Eggplant Yakibitashi
Ingredients: 240 ml / 1 C dashi stock; 2 T+ 1 t Kikkoman Soy Sauce; 2 T+ 1 t Kikkoman Manjo Mirin; 5-6 small Japanese eggplants, or 1 large American eggplant, total 360 g / 13 oz.; 1/4 t salt, about 0.5% weight of eggplants; 1 1/2 T pure olive oil or vegetable oil; 2 bundles somen, each 50 g / 1.8 oz.; 1 knob grated ginger for garnish; Dill for garnish; Red bell pepper, thinly sliced for garnish

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Recipe for "Somen with Eggplant Yakibitashi". food forum is Kikkoman's quarterly newsletter. Each issue features various aspects of Japanese food culture and traditions in addition to current trends....

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Ingredients

240 ml / 1 C dashi stock
2 T+ 1 t Kikkoman Soy Sauce
2 T+ 1 t Kikkoman Manjo Mirin
5-6 small Japanese eggplants, or 1 large American eggplant, total 360 g / 13 oz.
1/4 t salt, about 0.5% weight of eggplants
1 1/2 T pure olive oil or vegetable oil
2 bundles somen, each 50 g / 1.8 oz.
1 knob grated ginger for garnish
Dill for garnish
Red bell pepper, thinly sliced for garnish