Cut 400 g Japanese eggplant into 2 cm thick rounds.
Deep-fry eggplant rounds in 500 g vegetable oil until golden brown.
Combine 400 g dashi stock, 40 g mirin, 20 g sake, 5 g sugar, and 40 g Koikuchi soy sauce in a pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
