Osaka Prefecture


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  • Image Source : Yumiko Yamanaka


Ingredients (For 4 persons)

  • Old pickled Senshu water eggplant 3 pieces
  • Clay ginger (shredded) to taste
  • Prawns and baby sardines (heads and tails removed) 100 g
  • [Seasoning A] Soy sauce 2 tbsp.
  • [Seasoning A] Sake 1 tbsp. or more
  • [Seasoning A] Mirin 1 tbsp. or more
  • Dashi stock 2 cups

How to cook

  • 1. Cut the old pickled fountainhead eggplant in half lengthwise and divide each half into 4 pieces; soak in water for 2 to 3 hours.

  • 2. Bring a pot of water to a boil, add (1) and boil. Remove from cold water, soak in cold water until a little of the bran and saltiness remains, then drain in a colander and squeeze lightly.

  • 3. Put broth and seasoning A in a saucepan, bring to a boil, add ginger, prawns and eggplant, and simmer until most of the liquid is absorbed.

provider : Yumiko Yamanaka

* Recipes vary depending on the region and home.