Nasu Nibitashi (braised eggplants)

Nasu bitashi is braised eggplants cooked in dashi, mirin, soy sauce, sugar and ginger. You might not find it in restaurant’s menu as it’s simple home dish especially summer time! Light and refreshing, it's best with light and fresh style of sake, served cold.

Nasu Nibitashi (braised eggplants)

4 Japanese eggplants

Ginger

Leak

Sesame oil 1 tbs

A:sauce

Dashi 200ml

Mirin 2 tbs

Soy sauce 2 tbs

Sugar 1 teaspoon

Recipe:

Cut eggplant in half vertically and make shallow cuts on the skin surface to absorb the sauce well. Then cut the pieces in half horizontally.

Cut ginger thin slice.

Mix sauce A well.

In a pan, add sesame oil and put ginger.

Once you can smell ginger, put the eggplants on the skin side down for a couple of minutes.

Turn it over and put the sauce. Cover and cook until it gets tender. Cool it down and serve in a plate and put thin slice leak on the top.