Nasu Nibitashi Braised Eggplant
4 Japanese eggplants
1 tsp. oil
1 cup dashi
2 Tbsp. soy sauce
2 Tbsp. sake
2 Tbsp. mirin
2 tsp. sugar
2 Tbsp. ginger, grated
green onions, chopped
1. Remove stems from the eggplants. Cut eggplants in halves lengthwise. With a knife, pierce the skin of the eggplant, making many shallow cuts on the surface of the skin. Then cut the eggplants in half horizontally.
2. Add oil to a saucepan and heat to medium heat. Fry the eggplants, skin side down, for a couple of minutes. Turn over and add dashi, soy sauce, sake, mirin, sugar, and 1 1/2 tablespoon grated ginger. Cover with a lid and cook for 15- 20 minutes until tender.
3. Remove from heat and let the eggplants cool in the saucepan with the sauce.
4. Serve with grated ginger and sprinkle with chopped green onions.
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