Grilled Eggplant with Shirodashi Gelée (焼きナスの白だしジュレ)

How do you like to eat eggplants?
Eggplants have a smooth and melting texture when they are cooked. I always choose eggplants as one of the BBQ veggies.
It's said that eggplants cool your body, which means that eggplants are an ideal meal for the summer.
With shirodashi gelée made with Kanten and shiso leaves on top, it becomes a special authentic Japanese dish. Let's make it during hot summers.

<Grilled eggplant (焼きナス) >

-2 eggplants (ナス2本)
 Simply grill the eggplants in the oven or on the BBQ pan.
 Peel their skins off while they are still hot. Then cut them short.

<Shirodashi Gelée (白だしジュレ) >


 -Shirodashi stock (Japanese dashi stock : 白だし) 200ml
 *Please adjust the saltness accordingly with water if the shirodashi stock is condensed. 
 -Salt a pinch (塩少々)
 -Kanten powder (粉寒天) 0.5-0.7g ONLY
-Shiso leaves (大葉 green perilla)



1. Boil shirodashi stock and kanten powder until the powder becomes completely dissolved (approx 3 mins after boiling).
2. Add a pinch of salt if necessary.
3. Cool the kanten mix in the fridge for 30 mins.
4. Roughly crush the kanen jelly with a spoon and pour it onto eggplants.
5. Add shiso on top.




↓ Check out our Kanten powders ↓


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