Autumn Washoku Recipe : Bowl of Simmered Green Eggplant and Mushrooms : SHUNGATE
A classic dish prepared with ichiban dashi. The key is to use eggplant, which absorbs the flavor well.
Ingredients
- Eggplant １/2
- Shimeji mushrooms 20g
- Oyster mushrooms 20g
- Enoki mushrooms 20g
- Shiitake mushrooms 20g
- Japanese parsley 4 sprigs
- Oil for deep frying As desired
- Ichiban dashi (bonito and kelp dashi combined) 300cc
- Light soy sauce 2 teaspoons
- Salt As needed
- Black pepper As needed
- Ichiban dashi 180㏄
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