Nasu Nibitashi Braised Eggplant 

Prep time: 

Cook time:

Total time:

Yield:

INGREDIENTS

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

DIRECTIONS

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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