Eggplant Appetizer in Daishi Kaeshi Sauce 日式涼伴茄子

 

Summer is getting close and weather is getting warm nowadays. It is good to have BBQ and serve along with some cold dishes and appetizers. Eggplant salad is a good choice that you can always make ahead of time. All you need is just put some Bonito Flakes (Tuna flakes) and green onions to serve with it.

Last few weeks, I made Hot Spring Egg and also Daishi Kaeshi Sauce. This dish also needs Daishi Kaeshi Sauce to cook. Here is the Daishi Kaeshi Sauce recipe again:

Awase Daishi Stock + Kaeshi Recipe: (good for zaru soba/udon dipping sauce)
(makes 4 cups)

Ingredients:
Kombu昆布10 cm
Dried Tuna (bonito flakes)柴魚片 20-40g
Water 800-1000L
Mirin 味醂1/2 cup
Soysauce 醬油1/2 - 1 cup

Directions for (Awase Daishi Stock)
1. Soak Kombu into water until soft.
2. Boil water with Kombu.
3. Turn off heat once it boiled. Remove Kombu from stock.
4. Add bonito flakes to kombu stock. Turn on heat again and boil for a few minutes. Remove bonito flakes until stock is clear.

(Daishi Soy Dipping sauce - Kaeshi)
5. Add 1/2 cup Mirin and 1/2 - 1 cup soysauce to Daishi stock. Add some sugar according to taste (optional).
6. Bring it to a boil for 2 minutes.

You can buy instant Daishi Stock powder at some local Japanese or Chinese supermarket. Just follow the steps on the box to make the Daishi Stock. And Mirin and soy sauce to the Daishi Stock according to taste.


Eggplant salad recipe:
Ingredients:
One Eggplant
2 cups of Daishi Kaeshi sauce
Bonito Flakes and chopped Green onion for garnish

Directions:
Wash Eggplant and cut in 2 inches long small pieces
Cook Eggplants in boil Daishi Kaeshi Sauce for 15 minutes
Take out the cooked eggplants and keep the sauce.
Put Eggplant to fridge until cold.
Serve cold. Put some bonito flakes and chopped green onion for garnish.
You can add some Daishi Kaeshi Sauce before serve (optional).