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.
⅖cupdashi 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 ½Tbspmirin
1tspsugar
1 ½Tbspsoy sauce
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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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