Nibitashi is a traditional Japanese dish that allows you to savor the natural flavors of vegetables in a seasoned dashi broth. With Eggplant Nibitashi, you can enjoy the taste and smooth texture of eggplants, infused with the essence of Japanese flavors.
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What is Nibitashi?
Nibitashi is a dish made by briefly simmering vegetables or fish in a dashi broth seasoned with Japanese seasonings, such as mirin and soy sauce. "Ni" means to simmer, and "bitashi" refers to soaking. By keeping the simmering time short, you can retain the texture of the ingredients while allowing the flavor of the dashi to penetrate. In this recipe, I used eggplants, which readily absorb the flavors.
This dish can be prepared quickly and easily, making it a suitable choice when you want to add a dish to your meal. While it is delicious when freshly made, letting it sit for a few hours allows the flavors to penetrate even more. Whether enjoyed warm or chilled, it is truly delightful.
What kind of vegetables are used?
You can use a variety of ingredients for nibitashi. In Japan, eggplant and komatsuna (Japanese mustard spinach) are most commonly used, but many other vegetables can be used, including zucchini, green bell peppers, asparagus, hakusai (napa cabbage), and broccoli. Except for vegetables that don't easily absorb flavors, like daikon radish or carrots, any vegetable works well, so feel free to experiment with locally available vegetables in your area.
Differences from ohitashi, yakibitashi, and agebitashi
In Japan, there are dishes similar to nibitashi known as 'ohitashi,' 'yakibitashi,' and 'agebitashi.' The differences are as follows:
- Nibitashi: Vegetables or fish are briefly simmered in seasoned dashi broth.
- Ohitashi: Boiled vegetables or fish are drained and then soaked in seasoned dashi broth.
- Yakibitashi: Grilled vegetables or fish are soaked in seasoned dashi broth.
- Agebitashi: Deep-fried vegetables or fish are soaked in seasoned dashi broth.
While 'nibitashi,' 'yakibitashi,' and 'agebitashi' can be broadly classified as variations of 'ohitashi,' they are generally recognized as separate dishes in Japan due to their distinct cooking methods, as described above.
All of these are traditional Japanese dishes that offer different flavors. So, try making them and see how they compare in flavor.
To learn more about making "Ohitashi," please refer to this linked page.
Ingredients
- 2 Japanese or Chinese eggplants
- 1 green onion / scallion
- 0.09oz. (2.5g) ginger
Seasonings:
- ⅖ cup (100ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 1 ½ Tbsp mirin
- 1 tsp sugar
- 1 ½ Tbsp soy sauce
Step-by-step instructions
🕒 Total 15 mins
Step 1
Thinly slice the green onion. Remove the stem ends from the eggplants and cut them in half lengthwise. Next, make crosswise slits in their skin at intervals of 0.2 inch (5mm), and then cut each half lengthwise once more. Place the sliced eggplants in a bowl of water with their skin facing up, and let them soak for at least 5 minutes.
Step 2
Peel and grate the ginger. Heat oil in a pan and add the grated ginger. Cook it briefly over medium heat until it becomes fragrant.
Step 3
Pat the eggplants with paper towels, then add them to the pan. Sauté until they are browned on all sides.
Step 4
Add the seasonings (dashi, mirin, sugar, and soy sauce) to the pan and bring it to a boil with the eggplants placed skin-side up. Let them simmer for 3 minutes.
Step 5
Serve in each bowl with the seasoned liquid and top with the green onions.
It is delicious when freshly made, but it tastes even better after letting it sit for a few hours to allow the flavors to soak in. Feel free to enjoy it according to your preference.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Make slits in the eggplants. The incisions help the eggplants absorb the flavors. However, be careful not to make the cuts too deep, as the eggplants may tend to fall apart.
- Soak the eggplants in water immediately after cutting them. This helps to remove the bitterness from the eggplants.
- Pat the soaked eggplants with paper towels before cooking. If moisture remains on the eggplants, it may cause oil splatters during cooking.
Recipe Card
Eggplant Nibitashi (Simmered in Seasoned Dashi)
Ingredients
- 2 Japanese or Chinese eggplants
- 1 green onion / scallion
- 0.09oz. (2.5g) ginger
Seasonings:
- ⅖ cup (100ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 1 ½ Tbsp mirin
- 1 tsp sugar
- 1 ½ Tbsp soy sauce
Instructions
- Thinly slice the green onion. Remove the stem ends from the eggplants and cut them in half lengthwise. Next, make crosswise slits in their skin at intervals of 0.2 inch (5mm), and then cut each half lengthwise once more. Place the sliced eggplants in a bowl of water with their skin facing up, and let them soak for at least 5 minutes.
- Peel and grate the ginger. Heat oil in a pan and add the grated ginger. Cook it briefly over medium heat until it becomes fragrant.
- Pat the eggplants with paper towels, then add them to the pan. Sauté until they are browned on all sides.
- Add the seasonings (dashi, mirin, sugar, and soy sauce) to the pan and bring it to a boil with the eggplants placed skin-side up. Let them simmer for 3 minutes.
- Serve in each bowl with the seasoned liquid and top with the green onions.
Notes
- It is delicious when freshly made, but it tastes even better after letting it sit for a few hours to allow the flavors to soak in. Feel free to enjoy it according to your preference.
- You can store it in the refrigerator for up to 3 days.
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