Aubergines, classified botanically as berries, are around 92% water, necessitating dehydration to enhance flavor. This article presents a hands-free cooking method for preparing aubergines by roasting them. The dish features a braising liquid combining soy sauce, sake, sesame oil, ginger, garlic, and brown sugar, revitalizing the roasted aubergines. The author suggests using cooking sake for added depth of flavor and guides on preparing rice in advance while roasting the aubergines. With easy steps and well-balanced flavors, this recipe serves a delicious, satisfying meal for four.
To get the mighty berry, aubergine, to its delicious potential, we need to dehydrate it and then hit it with lots of flavour.
This recipe highlights the ease of roasting aubergines with a flavorful braising liquid of soy sauce, sake, and sesame oil that invigorates the dish.
Using cooking sake, which can be found in supermarkets or Chinese stores, adds a distinct flavor to the aubergines, enhancing their overall taste.
The detailed instructions streamline the roasting and braising process, allowing for hands-free cooking while ensuring the aubergines are prepared to perfection.
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