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Eggplant (Aubergine) with shrimp sauce | 秋茄子の海老そぼろの合わせ煮

Having written the basic use of Japanese stock, the Bonito Kelp Stock (DASHI) | 鰹昆布だし here are some Japanese dishes which it’s cooking is quite dependent on the soup stock.

There is a funny Japanese proverb, “Don’t let your daughter-in-law eat autumn eggplants (aubergine)”.

This proverb has various interpretations such as one being a mother-in-law’s sarcastic view of not wanting to share such a delicious autumn eggplant with her daughter-in-law OR the other being a mother-in-law’s caring thought of seedless eggplant produces (no seed) no birth (no child).

Anyway….autumn eggplants are nevertheless delicious and this simple dish with a combination of ‘good soup stock (dashi)‘ and ‘good eggplant’ makes a simple Japanese side dish.




Aubergine with shrimp sauce | 秋 茄子の海老そぼろの合わせ煮

Course: MainCuisine: JapaneseDifficulty: Easy



  • Combine the soy sauce, mirin and soup stock.
  • Remove the dirt along the back from the shrimp, wash with starch and mince the shrimp.
  • Cut the eggplant in half and further to 6 pieces.
  • Using 2 tablespoons of oil in a frying pan, add the shrimp and mix before turning on the heat.Turn the heat on and stir fry the shrimp.
  • Add the eggplant and stir fry until the eggplant is cooked.
  • When the eggplant becomes soft, add the dash (soup), boil it for 2 minutes, and add starch (dissolve 2 tablespoon of starch with the same amount of water).

Recipe Video

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