JAPANESE EGGPLANT (AUBERGINE) TANAKA AND DASHI

Steps:

• HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
• Cut into 1/2 inch cubes.
• Heat vegetable oil in a large frying pan.
• Add the cubes of eggplant and saute over high heat until lightly browned here and there.
• This should take about 2 minutes.
• Add the remaining ingredients.
• Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
• Serves 2.
• HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
• Add kombu seaweed.
• Stir for 2 to 3 minutes to release its flavour.
• Then remove with a slotted spoon (leaving it in the soup would make it too strong).
• Bring the water back to a fast rolling boil and add the bonito shavings.
• Bring back to the boil, then quickly remove from the heat.
• Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
• Strain; now the dashi, or broth, is ready to use.
• Yield: 6 cups.
• *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
• If you wish to use it, look for the Japanese type in Oriental shops.
• **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
• ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
• Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
• DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
• Chicken stock can replace dashi, but a certain flavour will be missing.
• Madame Benoit's World of Food.