Clam Dashi Soup | Deep-fried, Simmered Japanese Eggplant | Katsuo Tataki [JAPONISM LIFESTYLE]

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Clam Dashi Soup

Ingredients:
10 Clams
500cc Water (For removing the sand)
1 1/2 Salt (For removing the sand)
600cc Water
20g Kombu
1 tsp Light Soy Sauce
1 tsp Salt
10 Mitsuba Leaves

1. Wash the Clams in the water with a brush.
2. Leave the clams in the salted water for 1 hour. (For removing the sand)
3. Place the kombu and the clams in the sauce pan. Pour the water and simmer for about 5 min.
4. Add light soy sauce and salt.
5. Place the 2 clams and mitsuba leaves in the soup bowl and pour the dashi.

Simmerd Deep-fried Eggplant

Ingredients:
2 Japanese Eggplant
10 Shishito Peppers
800cc Dashi
3 Tbsps Light Soy Sauce
1 Tbsp Sugar
Vegetable Oil (for deep frying)

1. Cut the eggplant length-way in quarter pieces, then cut them with shallow (1/4 inch) slits on the skin.
2. In a sauce pan, put dashi, soy sauce and sugar. Bring it to boil and cook for 1 min.
3. Fry the eggplant for about 3 minutes, or until they are cooked through.
4. Transfer the fried eggplant and shishito pepper to the rack and let drain.
5. Place the fried eggplant and shishito pepper into dashi(2) and cook for about 2-3min.

Katsuo Tataki (Marinated Bonito)

Ingredients:
500-600g Katsuo (Bonito Sashimi)
1 New Crop Onion
2 Scallions
7 Shiso Leaves
1/3 cups Daikon Sprouts
2 Garlics
4 Tbsps Sugar
4 Tbsps Soy Sauce
2 Tbsps Rice Vinegar
2 Tbsps Sake

1. Slice the onion, scallions, 5 shiso leaves and garlic into thin slices.
2. Cut the daikon sprouts into half.
3. Put the sugar, soy sauce, rice vinegar and sake into the sauce pan and bring it to boil.
4. Place the dressing in the refrigerator for 1 hour.
5. Cut the bonito into 1cm thick pieces.
6. Place the sliced onion and 2 shiso leaves on the plate.
7. Place the bonito on the shiso leaves.
8. Put the scallions, shiso, daikon sprouts and garlic on bonito.
9. Pour the dressing over it and pat lightly with spatula.