1. make the braising liquid by combining dashi, mirin, soy sauce, and sugar in a pot. Bring just to a boil while you prepare the eggplant, then turn it off.
2. Bisect the eggplant lengthwise and score the cut side with criss-crossing diagonal lines. Peel and grate the ginger.
3. Heat enough oil to coat the bottom of a deep saute pan, then sear the eggplant, cut side down, to get some color on them. Add oil if necessary, but don't let it get greasy.
4. Pour the braising liquid over the eggplant. Bring the heat up so it boils, then turn it down , cooking the eggplant slowly for about 10 minutes and using a paring knife to check for tenderness.
5. When the eggplant is done, remove it to a flat pan or baking dish and continue to reduce the sauce (down to about 50 percent).
6. Pour the reduced braising over the eggplant. Stir in the grated ginger. Cool before serving.
7. Arrange the chilled eggplant on the plate and drizzle with a little of the liquid. Place a scoop of daikon on top then pickled ginger and scallions.
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|Serving Size: 1 Serving (4500g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1049 (49%)|
|Amt Per Serving||% DV|
|Total Fat 116.6g||155 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 62.4g|
|Cholesterol 0mg||0 %|
|Sodium 3660.2mg||126 %|
|Potassium 15024.9mg||395 %|
|Total Carbohydrate 243.9g||72 %|
|Dietary Fiber 107.3g||429 %|
|Sugars, other 136.6g|
|Protein 74g||106 %|
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Calories per serving: 2152
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