Stewed Eggplants

1. 1

   Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo.

2. 2

   Prepare the oil for deep-frying.

3. 3

   Briskly deep-fry in oil heated to 180C.

4. 4

   Remove them from the oil when the cut sections begin to spread out, then drain excess oil.

5. 5

   The photo shows double the amount of eggplants.

6. 6

   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.

7. 7

   Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat.

8. 8

   Let sit until cool.

9. 9

   Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.