Zono
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 eggplant
- A1 1/4 cup dashi (1 1/4 cups)
- A1 2/3 tbsp soy sauce
- A1 tbsp sugar
- A1 tbsp. sake sake
- A1 tsp grated ginger
- for frying oil
- as needed shiso leaves or green onions
DIRECTIONS
- 1
Trim off the stem and cut the eggplant in half. Make shallow cuts in the eggplant so it absorbs the flavors more easily.
- 2
Soak the eggplant in water for 10 minutes to remove any bitterness.
- 3
Bring the ingredients in A dashi1 1/4 cup、soy sauce1 2/3 tbsp、sugar1 tbsp、sake1 tbsp. sake、grated ginger1 tspto a boil.
- 4
Pat the eggplant dry, then deep-fry it in oil.
- 5
Deep-fry for 1–2 minutes, then flip and cook for another 1 minute.
- 6
Place the eggplant in a storage container. Pour the dashi mixture over it. Let it cool, then refrigerate for 2 hours.
- 7
Transfer to a serving dish and garnish with chopped shiso leaves or green onions.
RecipeID
1201
Tips & Notes
For the best flavor, let the eggplant soak in the seasoning for at least 2 hours. You can use any type of dashi, such as dashi powder or dashi tea bags. If you can't find Japanese eggplants, Chinese eggplants make a great substitute.
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.