Miso roasted eggplant, tomato dashi recipe by Chef Winston Zhang • CHEFIN Inc.
Finished with a garnish of fresh chives or spring onions, this dish is both comforting and sophisticated, perfect for a
Ingredients
- 4 tbs miso paste white
- 2 tbs tmari / soy sauce
- 2 tbs maple syrup
- 2 tbs olive oil
- 2 large eggplant
- 3each Roma tomato
- 300ml water
- 30ml dashi concentrate
- 1/2 pcs small kombu ( seaweed)
- 1/2 handful of kazubushi
- 5 g. potato starch
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