Eggplant Nibitashi (Simmered in Seasoned Dashi)
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.
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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