Stewed Eggplants

• 4 Eggplants - small Japanese type
• 1 Grated daikon radish, bonito flakes, and grated ginger
• 100 ml Water
• 2 tbsp each Soy sauce, sake
• 4 tbsp Mirin
• 1 tsp Dashi stock granules

1. Cut the eggplants lengthwise into quarters, then slice them again lengthwise, not cutting through the tops, as shown in the photo.
2. Prepare the oil for deep-frying.
3. Briskly deep-fry in oil heated to 180C.
4. Remove them from the oil when the cut sections begin to spread out, then drain excess oil.
5. The photo shows double the amount of eggplants.
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. Reduce heat to low, add the eggplants from Step 2, stew for about 2 minutes, then remove from heat.
8. Let sit until cool.
9. Transfer to serving dishes, top with grated daikon radish, ginger, and bonito flakes, then serve.

eggplants, daikon radish, water, soy sauce, mirin, granules

Taken from cookpad.com/us/recipes/170671-stewed-eggplants (may not work)