We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • 3-4人份
评分: by 30 人



4 aubergines
480ml dashi stock
1 tsp light soy sauce
1/8 tsp salt
grated ginger, to garnish
sliced spring onion, to garnish


  1. Pre-heat your grill to high. Wash your aubergines well, pat them dry and trim the stem part off.

  2. Grill for 5-10 minutes until the skin is charred all over. You want the heat to be high enough to blacken the skin of the aubergine, but not enough to make them really ‘burnt’.

  3. Prepare your dashi stock if using powdered stock beforehand. Add the dashi stock, soy sauce and salt to pan, then bring to the boil.

  4. Add the aubergine and bring to the boil once more before removing from the heat.

  5. Split the aubergine in half and carefully cut without piercing the skin, to free as much of the flesh of aubergine as possible from the skin.

  6. Garnish with bonito flakes, grated ginger and sliced spring onion.