- 1 lb (500 g) slender Japanese eggplants
- 4 tablespoons Basic Dashi Stock* or ¼ teaspoon dashi stock granules dissolved in 4 tablespoons hot water
- 1 tablespoon soy sauce
- 1 in (2 ½ cm) young ginger, grated
- 1/2 cup (5 g) dried bonito flakes
Prick the skin of the eggplants in a few places with a toothpick to prevent them from bursting during cooking. Grill the eggplants under a very hot broiler or grill, turning frequently until the skin are slightly blackened and flesh is soft.
Remove from the grill, plunge into a basin of cold water, drain and peel off the skins. Cut the eggplants into strips lengthwise or crosswise into sections.
Combine the dashi stock and soy sauce in a bowl. Arrange the eggplants on individual serving plates and drizzle with a bit of the sauce mixture. Top with grated ginger and sprinkle with bonito flakes.