[Japanese-style stir-fried pumpkin and eggplant] 2 eggplants (160g) 250g pumpkin 1 teaspoon salt 2 tablespoons potato starch 1 tablespoon frying oil 300ml water 1 packet of Yasumaru dashi (or 2 teaspoons Japanese-style granulated dashi) 2 tablespoons cooking sake 1 tablespoon mirin 1/2 tablespoon soy sauce A little sesame oil *This is cooked in a large frying pan If you don’t have a large frying pan, it’s easier to cook the pumpkin and eggplant separately and then boil them together. Some people find the flavor and richness of the ingredients and dashi to be lacking, so if you like it sweeter, you can add about 1 teaspoon of sugar to your taste when adding the sake, mirin, etc.
