2 medium eggplants, cut into 3/4" slices (8 slices total)
1 oz. canola or mild flavor oil
6 oz. Dashi broth
1.5 oz. best quality soy sauce
2 tsp. ginger, grated
1 tsp. sugar
Green onions, thinly sliced
4 - The Chef’s Press, 13 oz.
Heat your grill pan to medium high (375 degrees).
Brush the eggplant slices lightly with oil and season with salt.
Grill the eggplant 4 slices at a time, using one 13 oz. press per slice. The eggplants should cook for 3-4 minutes per side, turning 90 degrees for attractive cross marks.
Combine the Dashi, soy, ginger and sugar in a small pan and bring to a simmer.
Cut the eggplant into 4 pieces each and divide between 4 warm bowls.
Pour the broth over the eggplant (approximately 2 oz. per bowl).
Garnish each bowl with green onions and bonito shavings. The warmth of the broth will cause the bonito to "wave.”