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.
Makes
1 Serving
Ingredients
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
Sauce
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
Method
- 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.
Comments
Simon
26/03/2022
Dear Hiroko,
My girlfriend and I have become totally obsessed with this recipe! We make it often, and your website and its recipes are a constant source of cooking inspiration for us 🙂 Thank you for creating a wonderful resource. Warm greetings from the United States!!
Hiroko
1/04/2022
Simon, thank you very much for your kind comment. It is my joy to share my recipes because I sometimes receive lovely messages like yours. Just thinking about someone in US is cooking this dish and loving it makes me so happy.