Silky Simmered Eggplant in Dashi
Japanese comfort in a bowl: tender eggplant infused with umami-rich dashi broth and a whisper of mirin. Finished with scallion and sesame, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 95
- Protein
- 2g
comfortwholesomejapanesevegetarianvegantendersilkyweeknight
Ingredients
- 1 lb, cut into 2-inch pieces Japanese eggplant (or globe eggplant)
- 1.5 cups Dashi (instant or homemade)
- 2 tbsp Mirin
- 1 tbsp Soy sauce
- 2 stalks, thinly sliced Scallions
- 1 tsp Sesame seeds (white or black)
Instructions
- 1
Cut eggplant into 2-inch pieces. Pat dry with a paper towel.
- 2
Bring dashi to a boil in a small pot over medium-high heat.
- 3
Add eggplant pieces to the boiling broth. Reduce to medium and simmer gently.
- 4
Stir in mirin and soy sauce. Simmer until eggplant is fork-tender, about 8–10 more minutes.
- 5
Ladle eggplant and broth into bowls. Top with sliced scallions and sesame seeds.
- 6
Serve hot, spooning extra broth over each bowl.
Tools you’ll need
- small pot (2-quart minimum)
- cutting board
- sharp knife
- paper towels
- spoon for stirring
- ladle or large spoon for serving
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