Simmered Eggplants from Living Shojin Ryori by Danny Chu
Plump and glossy Japanese eggplants look particularly attractive during summer. Though the recipe is relatively simple, it is not so common outside of Japan. A delight for aubergine lovers!
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Ingredients
- 1 Tbsp raw sugar
- 4 Japanese eggplants, each about 70 g (2½ oz)
- 3 Tbsp sake
- ½ tsp ginger juice
- 250 ml (8 fl oz) konbu dashi
- 4 Tbsp Japanese soy sauce
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