Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, stewed eggplants and shishito green peppers. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Stewed Eggplants and Shishito Green Peppers is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Stewed Eggplants and Shishito Green Peppers is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have stewed eggplants and shishito green peppers using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stewed Eggplants and Shishito Green Peppers:
- Get 2 Eggplants
- Make ready 10 Shishito green peppers
- Get 2 tbsp ★ Soy sauce
- Prepare 1 tbsp ★ Mirin
- Prepare 250 ml ★ Dashi (Japanese soup stock)
- Take 1 dash Sesame oil
Instructions to make Stewed Eggplants and Shishito Green Peppers:
- Cut the eggplants in half lengthwise, make shallow cuts in a lattice pattern on the skins, and cut into 5 cm pieces. Remove the stems from the shishito peppers.
- Heat some sesame oil in pan, add the eggplants and shishito peppers, and stir fry.
- When the oil is well distributed, add the ★ ingredients and set an otoshibuta (small wooden drop-lid) on top, and simmer over low heat until the eggplant is tender.
- I also recommend adding slices of red chili pepper or finely cut konbu seaweed and simmering them together.
So that is going to wrap this up for this exceptional food stewed eggplants and shishito green peppers recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
