Nasu Nibitashi Braised Eggplant 

Prep time: 

Cook time:

Total time:



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. 

Image by Eiliv-Sonas Aceron

Recommended products for this recipe


Image by Eiliv-Sonas Aceron
Image by Chris Yang

Related recipes

Learn more about Japanese food



Newest recipes from our blog

The book shelf: Japanese cooking