It's a traditional eggplant dish which is usually served cold.
Ingredients:
- 4 Japanese eggplants
- For toppings:
- 2 tsp grated fresh ginger
- katsuobushi (dried bonito flakes)
- For seasonings:
- 1 tsp soy sauce
- 1 Tbsp dashi soup (optional)
Preparation:
Score the skin of eggplants lengthwise. Preheat the grill on high. Grill eggplants until they are softened and the skins
get burnt. Dip the eggplants in water and quickly remove them to a colander. Peel the skins and trim the stems. Chill
grilled eggplants in the refrigerator and serve them on a plate. Garnish with katsuobushi and grated ginger. Season with soy sauce, or a mixture of soy sauce and dashi before eating.