• 4 Japanese eggplants, baked whole and peeled
• 1 cup dashi
• 2 Tbs. mirin
• 1 Tbs. soy sauce
• salt to taste
• Condiments:  1 tsp. grated ginger or 2 Tbs. bonito flakes

Dashi is soup stock that is made of dried kelp (seaweed), bonito flakes and water, however there quite a lot of instant dashi sold over the supermarket counter.

Mirin is sweet cooking rice wine

Bonito flakes (Kezuri Bushi) is dried fish looks and feels like a slab of dark, brown wood can can be kept indefinitely in a cool, dry place.

• Placed the baked and peeled eggplant in a pot, add the liquid ingredients, covered with a drop-lid, and bring to a boil.
• Lower the heat and simmer for 5 minutes
• Remove from heat and let the eggplants cool in the liquid.
• Refrigerate the pot with eggplants for several hours or overnight.
• Slice each eggplant into three or four pieces.  Arrange in a small bowl or dish, pour some liquid over and top with the condiment of your choice.

Make 4 servings.