Nasu Nibitashi Recipe Braised Eggplants Recipe 茄子煮浸し

JAPANESE STYLE BRAISED EGGPLANT RECIPE

Steps:

• Prepare a bowl of water
• Cut the eggplant into long strips and make small cuts on the surface of the eggplant skin
• Put the eggplant into the bowl of water and let them soak for about 10 minutes
• Meanwhile, slice the green onions
• Grate a 4 cm cut length of a Chinese radish
• Add 200 ml of water into a mixing cup
• Add the dashi, mirin, soy sauce, and grated ginger into the same mixing cup
• Add 2 tbsp of sesame oil into a frying pan
• Wipe off the excess water from the surface of the eggplant and fry them on medium heat with the skin facing downward
• After the bottom is slightly browned, fry the other surfaces of the eggplant
• Add the sauce into the frying pan and cover
• Simmer for 5-10 minutes on low heat while covered
• Squeeze out the water from the grated Chinese radish
• Plate the eggplant and top with excess sauce, some grated Chinese radish and sliced green onions
• Enjoy!

NASU NIBITASHI RECIPE - BRAISED EGGPLANTS RECIPE ( 茄子煮浸し )

Steps:

• Cut off the stems of the Eggplants and cut in half vertically.
• Make shallow cuts on the surface of the skin, scoring it.
• Then cut the pieces in half horizontally.
• In a medium pot, add Oil and heat at medium heat.
• Cook the Eggplants on the skin side down for a couple of minutes. Turn over and add Dashi, Soy Sauce, Sake, Mirin, sugar, and 10gr / 0.35oz / 1.5 tablespoon grated Ginger. Cover and cook for 15- 20 minutes until tender.
• Remove from heat and let cool ( do not remove the Eggplant from the sauce while cooling )...