There is a Japanese cooking method to bind the ingredients, that are cooked in the sauce or soup, with ‘Tamago’ (Eggs), and it is called ‘Tamago Toji’. This dish is cooked in this method. Meltingly soft Eggplant that is cooked in sweet soy sauce flavoured Dashi stock is absolutely delicious. This is a rice bowl dish. You can’t see the Rice in this photo, but there is freshly cooked Rice underneath.
1 small Eggplant *about 100g
1 tablespoon Oil *I used Canola Oil
1 Spring Onion *sliced diagonally
1 to 2 Eggs *lightly whisked
1 serving warm Cooked Rice
1/3 cup Water
1/6 teaspoon Dashi Powder *Today I used Kombu (Kelp) Dashi Powder
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin
- Cut Eggplant into bite-size pieces. Heat Oil in a small frying pan over medium heat, cook Eggplant pieces until soft and nicely browned.
- Combine all the sauce ingredients and pour the sauce over the Eggplant. Scatter Spring Onion.
- When the sauce is thickened, pour the lightly whisked Egg over but DO NOT stir. Cover with the lid, lower the heat, and cook until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice and cover it with the Eggplant & Egg mixture.