●NASU NO NITSUKE- Nitsuke of Egg plant
*Nitsuke is a cooking method where the ingredient is simmered and to
make the flavor settle completely the stock is reduced almost entirely.
＜Ingredients＞
8 small eggplants (each about 500g)
20g dried shrimps
2 cups water
2 tablespoons sugar
2 1/2 tablespoons soy sauce
2 tablespoons sauteeing oil
1)Remove the calyx from the eggplant and make scores lengthwise. Soak it
in water to remove the harshness.
2)Heat the oil in a pan over medium heat. After wiping off all the moisture
from the eggplant, sautee it until it is coated by oil. Sir fry gradually by
rolling the eggplant.
3)Add the dried shrimp and stir fry some more. When the shrimps are coated
by oil, add water just enough for the ingredients to appear on the surface.
Let it come to a boil. Add sugar, and soy sauce and put a wooden drop-lid
on directly on the food for further simmering. In order to reduce the liquid
down, simmer for 8 to 10 minutes over medium heat. Turn the heat off when
the liquid is almost gone.