Score each eggplant 3 times; approximately 1–2 cm from the cap to 1–2 cm from its base. The cuts should be equal distant around the eggplant.
In a pot, mix konbu dashi, soy sauce, sake, ginger juice and sugar and bring it to a boil. Lower heat and add eggplants. Simmer for about 15–20 minutes. Turn the eggplants at 5 minutes intervals.
Remove and cut each eggplant in half. Arrange on 4 individual serving plates.
© 2018 All rights reserved. Published by Marshall Cavendish.