Kyo-Yamashina eggplant cooked with herring

Kyo-Yamashina eggplant cooked with herring

Traditional dish that is delicate and flavorful

Ingredients (for 4 people) :

  • Kyo-yamashina eggplant … 4 pieces
  • Herrings … 2
  • A
    Dashi soup … 200ml
    Sake … 50ml
  • B
    Sugar … 30ml
    Soy sauce … 30ml
  • Frying oil … appropriate amount

How to make:

  1. Wash the herring with water and soak in rice water overnight. Wash again, cut it in half and boil in a pot with A for 7 to 8 minutes on low heat.
  2. Cut eggplant stem off and cut it in half. Put a small cut vertically in the skin of eggplant and put it in the water. Take it out of the water and wipe off the water.
  3. Heat the oil in a pot to 170 degrees, place 2’s eggplants skin down on the oil and fry. Once done, take it out and soak in hot water.
  4. Place B in the pot and arrange the eggplant skin down and close the lid. Simmer for about 1 minute at high heat.
  5. Serve in a bowl with the eggplant and herring.