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HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
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Cut into 1/2 inch cubes.
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Heat vegetable oil in a large frying pan.
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Add the cubes of eggplant and saute over high heat until lightly browned here and there.
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This should take about 2 minutes.
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Add the remaining ingredients.
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Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
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HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
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Add kombu seaweed.
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Stir for 2 to 3 minutes to release its flavour.
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Then remove with a slotted spoon (leaving it in the soup would make it too strong).
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Bring the water back to a fast rolling boil and add the bonito shavings.
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Bring back to the boil, then quickly remove from the heat.
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Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
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Strain; now the dashi, or broth, is ready to use.
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*InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
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If you wish to use it, look for the Japanese type in Oriental shops.
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**Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
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***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
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Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
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DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
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Chicken stock can replace dashi, but a certain flavour will be missing.
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Madame Benoit's World of Food.
