Smoked Miso Eggplant with Dashi Broth

Instructions

1. 1

   Cut the Japanese eggplants into 1-inch cubes. In a mixing bowl, whisk together the white miso paste, soy sauce, mirin, and sesame oil until well combined. Add the eggplant cubes and toss to coat evenly. Let marinate for at least 30 minutes.

   ~35 min
2. 2

   Prepare for smoking. If using a stovetop smoker, place the wood chips in the bottom. If using a grill, create a smoking packet with aluminum foil and wood chips. Heat your smoking apparatus according to its instructions.

   ~5 min
3. 3

   Place the marinated eggplant cubes in a single layer on a baking tray lined with aluminum foil. Smoke the eggplant for 20-25 minutes, or until tender and slightly charred. The exact time will depend on your smoking method.

   ~25 min
4. 4

   While the eggplant is smoking, prepare the dashi broth. In a large saucepan, combine the water and kombu. Heat gently over medium-low heat until small bubbles appear around the edge of the kombu (do not boil). Remove the kombu.

   ~10 min
5. 5

   Add the bonito flakes to the saucepan with the water. Bring to a gentle simmer, then immediately turn off the heat. Let the bonito flakes steep for 5 minutes. Strain the dashi broth through a fine-mesh sieve into a clean saucepan, discarding the solids.

   ~10 min
6. 6

   Gently reheat the dashi broth. Thinly slice the green onions. To serve, ladle the warm dashi broth into serving bowls. Carefully add the smoked miso eggplant cubes to the broth. Garnish with sliced green onions and toasted sesame seeds.

   ~5 min