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 soy sauce and mirin. 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 side dish to your menu. 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's delightful.
What kind of vegetables are used?
In Japan, eggplant and komatsuna (Japanese mustard spinach) are most commonly used for nibitashi, but many other vegetables can be used, such as zucchini, bell peppers, asparagus, hakusai (napa cabbage), and broccoli. With the exception of vegetables that do not easily absorb flavors, like daikon radish and carrots, most vegetables are suitable. Feel free to experiment with locally available vegetables in your area.
Differences from nibitashi, 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 are drained and 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 and offer different flavors. So, try making and comparing the tastes with your palate.
To learn more about "Ohitashi."
Ingredients
- 2 (11.3oz./320g) eggplants
- ½ tsp ginger
- ⅖ cup (100ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- 4 tsp mirin (A)
- 1 tsp sugar (A)
- 4 tsp soy sauce (A)
- 1 tsp green onions / scallions
Step-by-step instructions
🕒 Total 15 mins
Step 1
Thinly slice the green onions. Remove the stem ends from the eggplants and cut them in half lengthwise. Next, make crosswise slits in the skin at 0.2 inch (5mm) intervals, and then cut each half lengthwise once more. Place the sliced eggplants in a bowl of water with the 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 briefly over medium heat until it becomes fragrant.
Step 3
Pat the eggplants with paper towels or a similar material, then add them to the pan. Sauté the eggplants until they are browned on all sides.
Step 4
Add A (dashi, mirin, sugar, 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 a bowl with the seasoned liquid and top with green onions.
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 or a similar material before cooking. If moisture remains on the eggplants, it may cause oil splattering during cooking.
Recipe Card
Eggplant Nibitashi (Simmered in Seasoned Dashi)
Ingredients
- 2 (11.3oz./320g) eggplants
- ½ tsp ginger
- ⅖ cup (100ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- 4 tsp mirin (A)
- 1 tsp sugar (A)
- 4 tsp soy sauce (A)
- 1 tsp green onions / scallions
Instructions
- Thinly slice the green onions. Remove the stem ends from the eggplants and cut them in half lengthwise. Next, make crosswise slits in the skin at 0.2 inch (5mm) intervals, and then cut each half lengthwise once more. Place the sliced eggplants in a bowl of water with the 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 briefly over medium heat until it becomes fragrant.
- Pat the eggplants with paper towels or a similar material, then add them to the pan. Sauté the eggplants until they are browned on all sides.
- Add A (dashi, mirin, sugar, 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 a bowl with the seasoned liquid and top with green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
- It is of course delicious freshly made, but it tastes even better when you let it sit for a few hours to soak in the flavors. I prefer to eat it after resting it in the refrigerator.
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