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Japanese
Sake and butter Squash Galette
The kind of Japanese plate you make on repeat. sake and butter, a proper glaze, and a finish of...
Japanese · Side
Umami-rich Aubergine Side with dashi and scallion
Weeknight-friendly Aubergine Side with the dashi and scallion we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the mirin and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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