About YUU日本語
Nasu no Nibitashi (Eggplant Simmered in Dashi)
Serves 2 · About 40 min (15 min of this is just letting it sit with the heat off)
A Japanese side dish of eggplant fried in oil, simmered in dashi, soy sauce and mirin, and left to soak up the flavor.
① Cut the eggplant→② Fry in oil→③ Simmer in the broth→④ Let sit to soak in the flavor
What to buy
Vegetables
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the eggplant
- Wash the eggplants and cut off the stems (green part) on the cutting board
- Cut in half lengthwise
- Put it skin side up and make shallow cuts in the skin on a slant, about 5 mm apart (2–3 mm deep)
- Cut each piece in half crosswise
How to tell it's doneThe skin of every piece of eggplant has cuts in it.
2
Fry in oil
- Pat the cut sides of the eggplant dry with paper towels
- Put 2 tbsp vegetable oil in a frying pan, heat over medium heat, and lay the eggplant in skin side down
- Cook 2 min, turn over, and cook 2 min more
How to tell it's doneThe skin is shiny, and the cut sides are lightly browned.
Be carefulEven if the eggplant soaks up the oil and the pan looks dry, do not add oil. If water is left, the oil splatters, so keep your face away.
3
Simmer in the broth
- Add 200 ml water, 1/2 tsp dashi granules, 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin and 1 tsp sugar
- When it boils, turn to medium-low heat, put the lid on and simmer about 5 min. Turn the eggplant over once halfway
How to tell it's doneA bamboo skewer (or chopstick) slides easily into the eggplant, and the flesh is brown and soft.
4
Let sit to soak in the flavor
- Turn off the heat, move the eggplant with the liquid into a dish, and let sit 15 min or more
- Once cool, you can chill it in the fridge
- When you eat, top with 1/2 tsp ginger
ReadyThe liquid has soaked in, and the eggplant is brown all the way through. Serve with the liquid.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The flavor is weakIt did not sit long enough in step 4. Let sit 15 more min. If it is still too mild, add 1/2 tsp soy sauce.
The eggplant is hardIt did not simmer long enough in step 3. Keep going 2 min at a time until a bamboo skewer slides in easily.
OilyOil was added in step 2. Next time, cook with just the 2 tbsp.
The eggplant falls apartIt simmered too long in step 3. Next time, turn off the heat as soon as a bamboo skewer slides in easily.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me