Japanese Eggplant (Aubergine) Tanaka and Dashi

May 27, 2023May 27, 20230 0
Japanese Eggplant (Aubergine) Tanaka and Dashi recipe for a healthy meal
in Main

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 small Japanese eggplant
3 tablespoons vegetable oil
2 tablespoons Japanese soy sauce
2 tablespoons sugar
1/3 cup sake
1/4 teaspoon aji-no-moto ( monosodium glutamate ) ( optional )
6 cups water
1/2 ounce kombu seaweed
1/2 ounce shaved bonito flakes ( katsuobushi )

Nutrision Information

Servings Per Recipe
2
Calories
223
Sugar
14g
Fat
10g
Japanese Eggplant (Aubergine) Tanaka and Dashi is a traditional Japanese dish that is often served as a side or main dish. The dish is named after the Tanaka family, who first served it to the public in the early 1900s. Eggplant, or aubergine, has been a popular ingredient in Japanese cuisine for centuries due to its versatility and nutritional value. Dashi, which is a type of soup stock commonly used in Japanese cooking, gives the dish a savory and umami flavor. This dish is a great option for anyone looking for a healthy and flavorful meal.

Instructions

1.Cut the Japanese eggplant lengthwise into quarters and then slice into bite-sized pieces.
2.Heat vegetable oil in a large skillet over medium heat and add the eggplant pieces.
3.Fry the eggplant pieces until lightly browned.
4.Combine soy sauce, sugar, sake, and aji-no-moto (optional) in a small bowl.
5.Pour the sauce mixture over the eggplant and cook for about 2 minutes.
6.Meanwhile, combine water and kombu seaweed in a saucepan. Bring to a boil and remove the kombu.
7.Add bonito flakes to the saucepan and let it steep for 3 minutes. Strain the broth and discard the bonito flakes.
8.Serve the eggplant pieces with the dashi broth.

PROS

This dish is low in calories and fat, making it a healthy option for a meal.

Eggplant is a good source of fiber, vitamins, and minerals, and may help lower cholesterol levels.

CONS

Some people may not enjoy the texture or taste of eggplant, which can be slightly bitter.

The use of aji-no-moto (monosodium glutamate) in the sauce is optional, but some people may want to avoid it due to health concerns.

HEALTH & BENEFITS

Japanese Eggplant (Aubergine) Tanaka and Dashi is a nutrient-rich meal that is low in calories and fat.
Eggplant is a good source of dietary fiber, vitamins B6, K, and C, as well as minerals like potassium, manganese, and copper. These nutrients may help support heart health and reduce the risk of chronic diseases like cancer and diabetes. The dashi broth is also rich in umami flavor, thanks to the kombu seaweed and bonito flakes. Umami flavor has been linked to increased satiety and may help reduce salt intake.

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