Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Grilled aubergine in dashi

Yakinasu no fukumase

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
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

  1. 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.
  2. Grill the aubergines under a direct flame until the surface begins to char, then peel off the skin using cold water.
  3. Before the aubergines are fully co