Recipe of Quick Stewed Eggplants and Onions
Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Speedy Stewed Eggplants and Onions. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stewed Eggplants and Onions, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Eggplants and Onions delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Stewed Eggplants and Onions using 8 ingredients and 5 steps. Here is how you cook it.
I recreated a dish I often used to eat when I was younger. Recipe by Mamakura
Ingredients and spices that need to be Make ready to make Stewed Eggplants and Onions:
- 5 Eggplants - small Japanese type
- 3 small Onion
- 50 ml Usukuchi soy sauce
- 1 tsp Salt
- 50 ml Sake
- 1 bag Bonito based dashi stock (granules)
- 1 bag Kombu based dashi stock (granules)
- 400 ml Water
Instructions to make to make Stewed Eggplants and Onions
- Cut the eggplants into half (if they're big, cut it into 3 pieces).
- Place in some cuts a few mm apart. Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
- Cut the onion into half.
- Put all ingredients into a pot and turn the heat on.
- Cook about 20 to 30 minutes on low heat, and it's done. If you leave it for one night, the flavors will settle in more.
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So that is going to wrap it up for this exceptional food Recipe of Homemade Stewed Eggplants and Onions. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!