ingredients:
- 150 g eggplant
- 1/2 tofu block
- 1 tablespoon soy sauce
- 1 1/2 tablespoons sugar
- 100 ml bonito soup stock
step 1:
Cut the stalk off the eggplant and then cut the eggplant in half lengthwise. Slice the eggplant halves diagonally into 4 cm. pieces. Cut the tofu block across 2 times, then cut in half lengthwise to form 6 bite-size pieces.
step 2:
Pour the bonito soup stock into a pan. Add the sugar and the soy sauce. Bring to a boil.
step 3:
Add the eggplant and tofu. Cover and simmer for 12 minutes.
comment:
The eggplant becomes very soft. The soy sauce and sugar soak into the eggplant and tofu and they become very delicious.