Wash the eggplant clean, dry it with a kitchen towel (it's important to remove moisture because it's going to fry), remove the top, divide it into three equal parts, and rebound vertically Make a diagonal cut on the branch Make sure to cut it 0.5cm apart, but don't cut it too deep

Add 4 tablespoons of soy sauce 2 tablespoons of mirin (optional) sugar 2 tablespoons of Katsuo broth 600cc of 4 eggplants and bring to a boil

You can skip this step, but I put kelp and katsuobushi after turning off the heat to add more flavor

Sift it through a sieve and put the soup in a bowl

Add eggplant to 180 degrees oil and fry until eggplant shell is slightly soft

Turn off the heat at this point

I put it on the kitchen towel to get rid of the oil Eggplants absorb more oil than you think

If you put eggplants in the soup that I prepared earlier, it's so simple

When it cools down, put it in the refrigerator and cool it down

It's delicious if you add katsuobushi on top After a day, the soup gets soaked into the eggplant and it tastes even better

But I was curious about the taste, so I tried it as soon as I made it The texture of the soft eggplant and the sweet and salty seasoning are mixed in my mouth. I thought the katsuobushi scent would be strong, but it wasn't I cleared one plate as soon as I made it Why don't you make Japanese-style pickled eggplant Katsuo with your family, which is healthy and delicious?