Makes:
4 servings
Utensil:
1 Qt./.9 L Sauce Pan with Cover
4.5 Qt. Mini Braiser Pan with Cover (Limited Edition)
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Nasu Nibitashi or braised eggplant is a popular Japanese side dish. Nibitashi refers to a style of braising vegetables in a seasoned broth. One of the main ingredients in the braising liquid is Dashi, a simple to prepare broth flavored with kombu, a sea vegetable and Bonito flakes. Long, thin Japanese eggplants are traditionally used in this preparation, If unavailable, substitute with smaller eggplants.
2
pounds
Japanese eggplants or substitute for regular eggplant
(907
g)
1 1⁄4
cups
water
(296
ml)
2
inch piece
kombuf
1⁄4
cup
bonito flakes
(42
g)
1 1⁄2
tablespoons
ginger fresh, shredded, Cone #1
(9
g)
3
tablespoons
tamari or naturally fermented soy sauce
(36
g)
2
tablespoons
mirin
(29
g)
3
each
scallions, minced
Directions:
- Preheat Mini Braiser pan over medium heat until a sprinkle of water skitters and dissipates, approximately 7-9 minutes.
- While Mini Braiser is preheating, trim ends off of eggplants. Cut eggplant in ½ lengthwise. Score eggplants halves on skin side, making shallow cuts across top of eggplant. Slice scored eggplant halves on diagonal into 3” pieces.
- Bring water to a boil in sauce pan. Add bonito flakes and Kombu simmer for 2 minutes and strain into a bowl.
- Add ginger, tamari and mirin to Dashi liquid and stir to combine.
- Place eggplant pieces in a bowl, fill bowl with room temperature water to cover and let sit for 2-3 minutes. Lift eggplant out of water and place in a clean bowl, shaking off excess water.
- Cook eggplant skin side down for 5-8 minutes until browned. Turn eggplant pieces over and pour braising liquid over the top.
- Place lid on Braiser pan. When Vapo-Valve™ begins to click steadily turn heat to low and cook for 15-20 minutes until eggplant is very tender.
- Remove lid, take pan off the stove and let eggplant cool to room temperature in pan.
- Serve eggplant hot or at room temperature, garnish with minced scallions.
Tips:
- For a vegetarian or vegan version omit bonito flakes from Dashi broth.
- To add a little bit of spice to braised eggplant, add a pinch or two of crushed red pepper flakes to braising liquid.
- Braised eggplant is delicious served hot or at room temperature.
Directions
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