Directions
- 1Char the aubergines on high heat, rotating them until soft and burnt.
- 2Make the mentsuyu by simmering dashi, soy sauce, mirin, and sake in a saucepan for a couple of minutes.
- 3Grate some ginger; add half to the sauce and keep half for topping.
- 4Once the aubergines are slightly cool, slide the skin off and slice them in half and then vertically.
- 5Pile the sliced aubergines on a plate, pour the ginger mentsuyu generously over them, and add the remaining grated ginger on top.
Ingredients
- 2 big aubergines
- 60 ml water
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake or white wine
- 1 ginger
Equipment
Gas stove or barbecueTongsSmall saucepanGraterKnifeChopsticks
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