Grated daikon radish, bonito flakes, and grated ginger
For the broth:
Soy sauce, sake
2 tablespoons each
Dashi stock granules
Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo. Prepare the oil for deep-frying.
Briskly deep-fry in oil heated to 180℃. Remove them from the oil when the cut sections begin to spread out, then drain excess oil. The photo shows double the amount of eggplants.
Combine all of the broth ingredients in a pot, bring to a boil over high heat, and boil for about 2 minutes to evaporate out the alcohol.
Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat. Let sit until cool.
Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.
Story Behind this Recipe
This is the stewed eggplant dish I make using the broth from my recipe for "katsudon" (pork cutlet on rice). The golden ratio of ingredients for the broth is slightly different from what I use for making inari, "gyudon" (beef bowl), or simmered kabocha squash.
The broth used here has a different ratio of ingredients from what's used for making inari, "gyudon" (beef bowls), or simmered kabocha squash.