Kurumafu no Nimono (Simmered Kurumafu) ｜ Our Regional Cuisines

1. Cut the white eggplants in half lengthwise and make hexagonal incisions on the skin side. If you cannot find white eggplants, you can use round eggplants instead. Soak the kurumafu in water and cut them in half.

2. Remove the fibrous strings from the green beans, boil them briefly, and soak them in tepid water.

3. Put the dashi soup, seasonings, and white eggplants into a pot and heat. Once it boils, reduce the heat to medium, cover, and simmer for about 15 minutes. (Until the eggplants are cooked)

4. When the white eggplants are cooked, add the drained kurumafu and simmer over low heat for about 7 to 10 minutes.

5. Turn off the heat and let the white eggplants and kurumafu soak in the flavor.

6. Once the flavor has been soaked up, serve in a bowl and garnish with green beans for color.