Eggplant in mild broth

The skin of eggplant has an anthocyanin pigment called "Nasunin". It's a kind of polyphenol. Anthocyanin works for the recovery of eye's stain and eyesight. It inhibits active oxygen and prevent of cancer. It cleans the vascular system and prevent arteriosclerosis and high blood pressure! Let's eat eggplant and be healthy.


Cooking Time : 20Minutes
Recipes Makes : 4 Servings



2 or 3 eggplants

*1 cup of "Dashi"(broth)

*3 tbsp soy sauce

*3tbsp mirin

An adequate amount of katsuobushi


1. Remove the stems and hulls from the eggplants and discard. Cut lengthwise into two halves. Make diagonal cuts on the skin side. Cut them into bite-size pieces.


2. Grease the pan with olive oil. GGrill the skins in a pan until it's lightly browned. Turn to the opposite side and grill as well.


3. Add the remaining ingredients and cover. Simmer it for 10 mins.


4.Dish up it and put katsuobushi on it.




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No reproduction or republication without written permission.

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