Grilled eggplant is one of my summer favorites.
Grilled Eggplant with Dashi Shoyu
Ingredients
2-3 eggplants
6-8 okura
1/4 cup dashi stock
1 tablespoon sashimi shoyu (regular soy sauce can be substituted)
1/2 tablespoon grated ginger
bonito flakes
grated daikon radish
Procedure
1. Grill both sides of the eggplants over stove-top grill (I use the fish grill) over high heat until eggplants are soft.
2. Cut off the head of each eggplant and peel off the skin. Cut into bite-size pieces.
3. Boil the water, add a small amount of salt, and blanc the okra for about 1 minute. Drain and rinse with cold water.
4. Cut off the head of each okra and slice into thin pieces.
5. Combine the dashi stock, sashimi shoyu and grated ginger. Add a little amount of salt if necessary.
6. Place the eggplant in a plate with the okra slices. Pour the sauce. Chill it in the fridge for 30 minutes.
7. Garnish with the bonito flakes, and serve with grated daikon if you like.
