Today’s miso soup is made with pan fried eggplant and green onions. Japanese eggplant is cut into thick sticks and pan fried with oil before added to the broth. Softly cooked eggplant soaks up savory dashi and miso flavor.
Instant dashi packet is used in this recipe, but you can certainly use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse…
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In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse…
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In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse…
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