Sauteed Eggplant with Dried Bonito2018-11-18
- Cuisine: Asia, Japan
- Course: Cold dish, Dish, Side Dish, Snack
- Skill Level: Advanced, Beginner
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- Yield : 1
- Servings : 2~3
- Prep Time : 5m
- Cook Time : 15m
The dish is simply. It can cold dish.
Tips: Handle eggplant http://www.mycooknet.com/en/blog/cooktips/how-to-change-white-cooking-eggplant-process/ and http://www.mycooknet.com/en/blog/cooktips/how-to-avoid-cooking-eggplant-turn-black/ andhttp://www.mycooknet.com/en/blog/cooktips/how-to-cook-eggplant-can-reduce-oil-absorption/ and http://www.mycooknet.com/en/blog/cooktips/how-to-prevent-eggplant-change-black-after-cutting/
- Eggplant 1 pc
- Oil 2 cups
- Dried Bonito some
- Broth 25ml
- Dark Soy Sauce 1/2 tbsp
- Light Soy Sauce 2 tbsp
- Sugar 1 tbsp
Rinse eggplant. Remove the head and chopped. Heat the oil in the wok, deep-fry eggplant. Take out and drain.
Pour the oil out. Heat broth in the wok and add in sugar. Pour in dark soy sauce and light soy sauce. Add in eggplant and cook in low heat until the sauce is hickened. Dish up and sprinkle on dried bonito. Serve.
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