Japanese Simmered Eggplant | Soft and Savory Side Dish (No Talking)

How to make Japanese simmered eggplant at home. In this video, we make a soft and savory simmered eggplant side dish with dashi broth, soy sauce, mirin, and shiso leaves. The eggplant is first cooked in sesame oil, then gently simmered in a savory-sweet dashi sauce. After simmering, it is left to rest so the flavors can soak in. The soft texture of the eggplant, its natural savory flavor, the gentle flavor of dashi, and the fresh aroma of shiso come together in a gentle side dish. This dish can be served warm, at room temperature, or chilled. It works well as a side dish for many meals. No talking — just the natural cooking sounds. Ingredients ・Eggplant - 3 ・Sesame oil - 2 tbsp ・Dashi broth - 250 ml 　(250 ml water + 7–8 g dashi powder) ・Soy sauce - 3 tbsp ・Mirin - 2 tbsp ・Sugar - 2 tsp ・Shiso leaves - as needed Tips / Notes ・Scoring the eggplant skin helps it cook more evenly and absorb the flavor ・Soaking the eggplant in water helps reduce harshness ・Cooking the eggplant skin-side down first helps prevent discoloration ・Letting it rest for about 1 hour helps the flavors soak in ・It is also delicious chilled in the refrigerator A taste of everyday Japan. Thank you for watching.If you'd like to see more Japanese home cooking videos,please consider subscribing. #japanesefood #japanesecooking #japanesehomecooking #HomeCooking #notalkingcooking #eggplant #JapaneseSideDish