Grilled vegetables in dashi broth

 Ingredients:

Aubergine, asparagus, kabocha (in 6 mm slices) ... 

For dashi broth:

200 ml dashi stock (or 200 ml water + ⅓ tsp dashi stock powder) 
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
¼ tsp salt
6 g grated ginger 

1. Make the dashi broth by combining all the ingredients and bringing to a boil. Cool. 

2. Cut the eggplant in half lengthwise. Make numerous shallow cuts along the outer skin diagonally.

3. Cut each aubergine half into 3 pieces.

4. Cut the asparagus into thirds. 

5. Toss the vegetables thoroughly in cooking oil. 

6. Grill the vegetables. For the aubergine, start skin side first. 

7. Once the vegetables soften, put them in the dashi to soak for 1-2 hrs. 

8. [Optional] Top with bonito flakes and serve.