Using a small, sharp knife, score each eggplant round in a cross-hatchpattern on both sides (see top tips).
Add oil to ½ cm up sides of a large frying pan; heat to medium hot. Fry eggplant rounds in batches, 2-3min., each side; until golden and very tender. Add more oil between frying batches if rounds start to stick to pan.
Transfer to paper towel to absorb any excess oil. Make broth.
Place dashi in a small saucepan with boiling water. Stir until powder is dissolved. Add mirin and soy sauce; bring to boil over medium-high. Remove pan from heat; cover to keep warm.
Place eggplant into a serving dish with sides. Pour over warm broth. Sprinkle with onions. Serve immediately.
Serving Suggestion:
Try serving with pickled ginger and/or a few sesame seeds, if your protein allowance permits.
Top Tip:
If you want to decrease the protein content of this dish, try using fish sauce (it uses fish extract to flavour!), or terriyaki sauce, instead of the soy sauce. Although not protein free, they lower the protein content. Vegetable stock would also be a good option.
*Dashi powder is available from Aisan grocery stores and some large supermarkets. ** Soy Sauce contributes protein (Phe); 6g to this recipe; 1g protein per serve.
- Eggplant:
- 2 medium eggplants, cut into ¾ cm thick rounds
- Canola oil, for shallow frying
- 2 green onions, finely diced or shredded
- Broth:
- 3g dashi powder*
- 1 ½ cups boiling water
- ¼ cup salt reduced soy sauce**
