EGGPLANT AGEBITASHI

By: SERENA and SYDNEY

3 EGGPLANTS
2 Cups CHICKEN BROTHThe original recipe requires DASHI Broth for which you need Kelp Algae and Bonito Flakes (katsuobushi) that are very hard to find in Australia so I use the SUBSTITUTE of which recipe you're going to read in the Cooking Method.
3-4 SHITAKE MUSHROOMS
1-2 ANCHOVIES
3 Tbsp MIRIN
2 Tbsp SAKE
3 Tbsp SOY SAUCE
1/2 Tsp BROWN SUGAR
Handful of DAIKON (also called Chinese Radish or Japanese Radish) cut Julienne for garnish
Handful of SPRING ONION Rings for garnish
1/4 Cup RICE OIL (you can use any other kind, just not Olive Oil cause it's too strong).

Have 3 EGGPLANTS (long and slender they should be, but I use any kind I can find), chop off the top and cut them lengthwisethen slice them obiquely on the skin not into too deep cuts distant half centimeter.
Shallow-fry them in rice OIL (but you can use any other kind, just not Olive cause it's too strong).
Meanwhile in a pot drop 1 Cup of DASHI broth.If you cannot have it (like it happened to me) just SUBSTITUTEit with 1 Cup of CHICKEN BROTH adding 3 - 4 SHITAKE MUSHROOM and (optional) 1 or 2 mashed ANCHOVIES.
Add 3 Tbsp of MIRIN2 Tbsp SAKE3 Tbsp Soy Sauce1/2 Tsp Sugar ( I use Brown Sugar)Let it warm up on the stove with a very gentle heat while you're frying the Eggplants.
The Eggplants don't have to be cooked thoroughly, just the flesh be goldenand the skin getting less hard. Then take them out and let them rest for a shorttime in order they lose the oil in excess on some paper sheets.
When they're all done gently lay them down in the Dashi and let them3in the hot broth for 15 minutes or until the broth start to boil.
Switch off the fire and let them rest for at least 30 minutes.
Serve them in a bowl with some DAIKON cut Julienne and the Spring Onion.