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日式烧茄子

日式烧茄子

  • Recipe parson20160119 26781 hqf99x 3-4人份
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这份食谱能够让您不再烦恼每天的维他命摄入,补充维他命再也不会是一件苦差事了。味道香浓的烤茄子配上日式鲣鱼高汤调味汁,再撒上鲜美的柴鱼片,瞬间丰富的香味爆棚。清淡中带着烟熏的香气,这道日式烧茄子是夏日烧烤季上的完美菜肴。

材料

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

做法

  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.

Ingredients20160119 26781 1qjvetq

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