Eggplant and Bell Pepper Braised in Dashi Broth

Steps

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1. 1
   Trim the stem from the eggplants, cut them in half lengthwise, make shallow diagonal scores on the skin, then cut into quarters. Soak in water for about 5 minutes to remove bitterness.
   ▶ ≈0:00
2. 2
   Press the bell pepper stem inward with your thumb to remove it, halve the pepper, remove the seeds, then cut diagonally into strips.
   ▶ ≈0:16
3. 3
   Drain the eggplant and pat dry. Place both eggplant and bell pepper in a pan, drizzle with sesame oil, and toss to coat evenly.
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4. 4
   In a bowl, combine water, soy sauce, mirin, sugar, dashi powder, and grated ginger. Mix well.
   ▶ ≈0:47
5. 5
   Place the eggplant skin-side down in the pan over medium heat and sear until golden, about 2 minutes, then flip and add the bell peppers.
   ▶ ≈0:57
6. 6
   Once the bell peppers are lightly colored, remove them. Pour the prepared sauce into the pan and bring to a boil.
   ▶ ≈1:18
7. 7
   Simmer the eggplant in the boiling broth for about 1 minute, then add the bell peppers back and cook for another minute until the flavors are absorbed.
   ▶ ≈1:34
8. 8
   Remove from heat and transfer the braised vegetables and sauce to a serving dish. Allow to cool completely for deeper flavor development.
   ▶ ≈1:40