Minced Shrimp over Kamo-Nasu Eggplant with Thick Sauce

Minced Shrimp over Kamo-Nasu Eggplant with Thick Sauce

Ingredients for 4 people

  • Kamo-eggplant ​​… 2
  • Shrimp … 12 medium size
  • Yoshino Kuzu … 4 tablespoons
  • Ginger … 1
  • Dashi broth … 500 cc
  • Thin soy sauce … 1 tablespoon
  • Mirin … 2 teaspoons

How to make:

  1. 1.Cut off the top and bottom of the eggplant and slice it in half vertically. With the wider section facing up, open a hole of approximately 5 chopsticks and place in salt water for a while.
  2. 2.Remove the shrimps shell and cut into 1 cm chunks.
  3. 3.Mix the Yoshino Kuzu in water and create the solution
  4. 4.Wipe off the water on the eggplant thoroughly, and deep fried with hot oil and serve on a plate.
  5. 5..Add Mirin, light soy sauce, umami seasoning to the main dish, boil it, and add 2.
  6. 6.Pour 3 into 5, stop the fire, add the ginger juice and then pour everything on to 4.