Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu

1. 1

   Chop the eggplant roughly.

2. 2

   Soak in water to get rid of bitterness.

3. 3

   Chop the green beans in half lengthwise.

4. 4

   Chop the aburaage into 5mm pieces.

5. 5

   Heat oil in a pan, and start by stir-frying the green beans.

6. 6

   When the beans are cooked, add the eggplants and continue cooking.

7. 7

   When the eggplants are cooked and become light purple, add the aburaage and continue cooking.

8. 8

   Add the Japanese soup stock.

9. 9

   When it comes to a boil, add sugar and soy sauce.

10. 10

    Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes.

11. 11

    When the sauce is almost completely reduced, remove from the heat.

12. 12

    Allow the flavor to settle and meld for about 10 to 15 minutes and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.