Eggplant wedges boiled in dashi, drained, refreshed in iced water, drained then doused with a mixture of dashi, soy sauce, sake, mirin and sugar. Garnish with toasted sesame seeds and, oooh, what a delightful vegetarian dish that’s good as an appetizer or a main dish.
This dish is inspired by an appetizer that we always order at Teriyaki Boy. The Teriyaki Boy version has grilled eggplants; I boiled mine in dashi — works either way. The smoky flavor and aroma of grilled eggplants are really nice but I can’t grill in this heat. Perhaps, when the weather is much cooler, I’ll do the grilled version. For now, I’m happy with this.
- 4 large eggplants (the long Asian variety)
a potful of boiling dashi (make your own or use granules)
For the sauce:
3/4 c. of dashi
2 tbsps. soy sauce (I used dark; increase to 3 tbsps. if using light soy sauce like Kikkoman)
2 tbsps. of mirin
2 tbsps. of sake
1 to 2 tbsps. of brown sugar
a couple tablespoonfuls of toasted sesame seeds
- Cut the eggplants into wedges. Cook in boiling dashi just until they soften (be careful not to allow them to turn mushy). Scoop out, dump in a bowl of iced water and allow to cool and refresh. Drain well. Transfer to a shallow serving bowl.
Stir together all the ingredients for the sauce. Pour into a pan and boil briskly for two minutes.
Pour the sauce over the eggplants. Sprinkle the toasted sesame seeds. Serve as an appetizer, a side dish or a light main dish.
Cooking time (duration): 15 minutes
Number of servings (yield): 4 to 5
Meal type: lunch / supper