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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Servings: 2
Ingredients
- 2 Japanese or Chinese eggplants
- 1 green onion / scallion
- 0.09 oz ginger
Seasonings:
- ⅖ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based 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
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