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It’s a simple dish, yet you’ll be surprised how delicious eggplant can be after it absorbed all the flavors in the dashi broth. If you’re a fan of eggplant, I know you’re going to love this dish! Helpful Cooking Techniques

Suage removes the bitterness of ingredients (such as in eggplant) and coating with oil prevents de-coloration of the eggplant. By cooking with oil, eggplant maintains its beautiful color. The eggplant will absorb oil first but then will release it after cooking. This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. To return faulty items see our Returning Faulty Items policy. Can’t make good incisions? Sharpen your knife and practice will make it perfect. 🙂 Make It Vegetarian/Vegan-Friendly

We use this technique for ingredients that are hard to cook through and absorb flavors such as daikon, eggplant, and konnyaku. You might wonder if this can be a vegetarian/vegan dish. Sure you can! Replace Awase Dashi (bonito flakes + kombu dashi) with Vegan Dashi made with kombu and dried shiitake mushrooms! Technically, we score the ingredient without making it too visible (so when you serve, it’s not obvious). That’s where the name “kakushi” or “hidden” comes from.

Deep frying vegetables without coating any flour or batter is called Suage in Japanese. Su means natural or uncoated in this case, and age (pronounce a-geh) means deep-frying. You mightwonder what’s the idea behinddeep frying eggplants. You could also shallow fry eggplants. However, you have to make sure that the eggplant skin is nicely coated with oil at alltimes. I suggest combiningthe eggplant and oil in a large bowl first and rubbing the eggplant completely with oil with your hands first before you shallow fry. If you don’t, the water and moisture escaping from theeggplant willdiscolor and result inpatchy skin. Tip 2: Kakushibocho (隠し包丁)