Jako Goko, Osaka Pickled Eggplant with Shrimp
Quick answer
- Total time
- 185 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Mizu eggplants fermented in rice bran for two to three months, from late summer into autumn, become the base of this Senshu, Osaka simmer.
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In the name, jako means the small shrimp and goko means pickles. Soaking and blanching soften the salt and fermented aroma without erasing it, and the tender eggplant then soaks up dashi, shrimp, and soy sauce until very little broth is left.
Ingredients
Instructions
- 1
Halve 3 aged Senshu mizu eggplant rice-bran pickles lengthwise, then cut each half into 4 pieces.
Submerge them in 2000ml soaking water for 2 to 3 hours, turning once halfway through.
- 2
Bring 1500ml blanching water to a boil over high heat and blanch the soaked eggplant for 3 minutes.
When the centers are hot and the outsides soften but hold their shape, transfer to 1500ml cold rinsing water.
- 3
Gently knead-rinse the eggplant in the cold water for 1 minute.
Stop while a little pickle aroma and saltiness remain, drain for 5 minutes, and press each piece once without crushing it. Cut 15g ginger into fine strips.
- 4
Combine 400ml dashi, 2 tablespoons soy sauce, 1.25 tablespoons sake, and 1.25 tablespoons mirin in a wide pan and boil over medium heat for 2 minutes. Add the ginger, 100g small shrimp, and eggplant; when it returns to a boil, reduce to medium-low.
- 5
Simmer uncovered for 20 to 25 minutes, shaking the pan every 5 minutes to coat evenly.
Remove from the heat when the shrimp are fully opaque and cooked and only about 2 tablespoons liquid remain on the bottom.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山中 弓子 · Checked: 2026-08-11
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