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Eggplant Nibitashi (Simmered Eggplant in Seasoned Dashi)

Nibitashi is a traditional Japanese dish that allows you to savor the natural flavors of ingredients simmered in a seasoned dashi stock. With Eggplant Nibitashi, you can enjoy the taste and smooth texture of eggplant, infused with the essence of Japanese cuisine.
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Prep Time: 6 minutes
Cook Time: 9 minutes
Total Time: 15 minutes
Servings: 2

Ingredients
 
 

  • 2 Japanese or Chinese eggplants
  • 1 green onion / scallion
  • 0.09 oz ginger

Seasonings:

  • cup dashi stock (Please refer to the linked page for instructions on how to make it. For vegan options, see the pages on kombu dashi and shiitake dashi.)
  • 1 ½ Tbsp mirin
  • 1 tsp sugar
  • 1 ½ Tbsp soy sauce

Instructions
 

  • Remove the stems from eggplants and cut them in half lengthwise. Make slits in the skins at intervals of ⅕ inch (5mm), and then cut each half lengthwise once more. Place the sliced eggplants in a bowl of water with the skin side up, and let them soak for at least 5 minutes. Thinly slice green onion.
  • Peel and grate ginger. Heat oil in a pan and add the grated ginger. Cook briefly over medium heat until fragrant.
  • Pat the soaked eggplants dry with paper towels, then add them to the pan. Sauté until they are browned on all sides.
  • Add seasonings (dashi, mirin, sugar, and soy sauce) to the pan and bring to a simmer with the eggplants skin side up. Let them simmer for 3 minutes.
  • Serve the eggplants in bowls 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.

Nutrition

Calories: 70kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Quick, Side Dishes, Traditional, Vegetable
Keyword: dashi, eggplant
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