Fire Roasted Eggplant in Dashi

January 10, 2022
Japanese Japanese Dashi Dashi Eggplant Eggplant Daikon Daikon

UPDATED 6th February 2022

 

RECIPE

  • 2 medium eggplants
  • about 5 cm daikon radish, finely grated 
  • green onion, finely chopped
  • smoked sesame seeds or regular sesame seeds, toasted 
  • yuzu oil, optional 

Sauce

  • 1/2 cup dashi, a Japanese soup stock (bonito dashi, or kelp-mushroom dashi for plant-based dish)
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons light soy sauce*
  • 1 tablespoon buckwheat honey or brown sugar

 

* There are many different soy sauce brands. The saltiness, flavor and color might be different from the one I used. I recommend starting with 1 tablespoon and adjusting the taste to your liking. 

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METHOD

  1. Prepare the sauce. In a saucepan, combine all the listed ingredients. Bring to boil. Turn off the heat and set it aside while you prepare the eggplants. 
  2. Wash the eggplants well under warm water, then dry them. Using a thin skewer make a few holes all around them. This helps the steam to escape and prevents the eggplants from exploding while grilling. 
  3. Grill the eggplants over high heat, turning them a few times, until the skin gets completely charred, and the eggplants become wilted. 
  4. If you want the eggplants to keep a light color you have to peel the skin off straight away, otherwise, their purple skin will stain the flesh. This is totally up to you. If you decide to cool them before peeling the skin, cool them on a wired rack, over a plate, otherwise, they will get soggy.
  5. Place peeled eggplants into a deep dish and pour the warm sauce over. Soak them for one hour at room temperature. This dish can be also eaten straight away or it can be chilled in the fridge for a few hours. I've tried every option, they are all lovely, but my favorite one is where you soak the eggplants for an hour. 
  6. To assemble, cut each eggplant into small pieces, discard the tops. Place the eggplants in deep serving plates or bowls. Pour the sauce over and garnish with grated daikon, chopped green onion, and sesame seeds. Add a few drops of yuzu oil and serve. Enjoy! 

 

RECIPE

  • 2 medium eggplants
  • about 5 cm daikon radish, finely grated 
  • green onion, finely chopped
  • smoked sesame seeds or regular sesame seeds, toasted 
  • yuzu oil, optional 

Sauce

  • 1/2 cup dashi, a Japanese soup stock (bonito dashi, or kelp-mushroom dashi for plant-based dish)
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons light soy sauce*
  • 1 tablespoon buckwheat honey or brown sugar

 

* There are many different soy sauce brands. The saltiness, flavor and color might be different from the one I used. I recommend starting with 1 tablespoon and adjusting the taste to your liking. 

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