Nasu (eggplant) season has started and this is a must-try Japanese home dish for summer.


Why is this dish good for summer? Here are the reasons...
Eggplant clears heat in your body and promotes urine flow. Its stem has been used as a home remedy for relieving mouth ulcers due to excessive heat. 
Daikon radish is good for improving your digestion by sending stomach Qi downward.

Ginger root balances the properties as eggplant and daikon radish are cool- nature vegetables while the ginger root is warm- nature food.

Hope you like it!

Ingredients

4 medium eggplants
1/4 daikon radish
1 tbsp grated ginger root
250 ml dashi stock
3 tbsp mirin
3 tbsp soy sauce
1 tbsp sugar
3 perilla leaves

Method

Step 1 - Remove eggplant stems.
Step 2 -  Score the eggplants.
Step 3 - Grate daikon radish.
Step 4 – Mix the dashi stock, mirin, soy sauce, sugar, and grated ginger root.
Step 5 – Preheat the pan and pour cooking oil.
Step 6 – Cook eggplant skin until they turn slightly golden brown, then turn them over and cook the other side as well.
Step 7 – Pour the mixed soup (Step 3) and simmer for 10 minutes with the lid on.
Step 8 – Add grated daikon radish and leave it until cool (or you can put it in the fridge and take it out just before serving). 
Step 9 – Chop perilla leaves and sprinkle on top.