Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Grilled aubergine in dashi

Name: Grilled aubergine in dashi (Yakinasu no fukumase)
Yield: serves 4
Cuisine: Japan
Ingredients: 2 tbsp light soy sauce; 4 aubergines; 200 ml dashi; Some salt; 1 inch piece of ginger, grated; 2 myoga (a fragrant bud from the ginger family)

Yakinasu no fukumase

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

200 ml dashi
2 tbsp light soy sauce
4 aubergines

Method

Bring the dashi, soy sauce and salt to the boil in a pan, add the bonito flakes, then leave to cool. Slice the myoga into fine rings, immerse them in cold water and then remove using chopsticks.
Grill the aubergines under a direct flame until the surface begins to char, then peel off the skin using cold water.
Before the aubergines are fully co