Smoky Charred Aubergines with Ginger Mentsuyu
Directions
- 1Char the aubergines on high heat, rotating them until soft and burnt.
- 2Char the aubergines on high heat, rotating them until soft and burnt.
- 3Char the aubergines on high heat, rotating them until soft and burnt.
- 4Make the mentsuyu by simmering dashi, soy sauce, mirin, and sake in a saucepan for a couple of minutes.
- 5Make the mentsuyu by simmering dashi, soy sauce, mirin, and sake in a saucepan for a couple of minutes.
- 6Make the mentsuyu by simmering dashi, soy sauce, mirin, and sake in a saucepan for a couple of minutes.
- 7Grate some ginger; add half to the sauce and keep half for topping.
- 8Grate some ginger; add half to the sauce and keep half for topping.
- 9Grate some ginger; add half to the sauce and keep half for topping.
- 10Once the aubergines are slightly cool, slide the skin off and slice them in half and then vertically.
- 11Once the aubergines are slightly cool, slide the skin off and slice them in half and then vertically.
- 12Once the aubergines are slightly cool, slide the skin off and slice them in half and then vertically.
- 13Pile the sliced aubergines on a plate, pour the ginger mentsuyu generously over them, and add the remaining grated ginger on top.
- 14Pile the sliced aubergines on a plate, pour the ginger mentsuyu generously over them, and add the remaining grated ginger on top.
- 15Pile 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
- 2 big aubergines
- 2 big aubergines
- 60 ml water
- 60 ml water
- 60 ml water
- 1 tsp dashi powder
- 1 tsp dashi powder
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp mirin
- 1 tbsp mirin
- 1 tbsp sake or white wine
- 1 tbsp sake or white wine
- 1 tbsp sake or white wine
- 1 ginger
- 1 ginger
- 1 ginger
Equipment
Gas stove or barbecueTongsSmall saucepanGraterKnifeChopsticks