This is probably the easiest recipe of Japanese cuisine. There is only one step to fully cook this dish. Mix all the seasonings and simmer in a skillet, and it makes a great combination with Japanese rice. Eggplants absorbed the luscious taste of the seasonings, and it can remain its deliciousness even when it’s cooled down. Nasu No Nimono is also a nice dish for BENTO box.
Ingredients (serve 4)
400g eggplants, cut the stem off, make shallow cut in vertical (5-7cm interval), soak in water
Grated ginger, to taste (optional)
200ml Dashi broth, see How To Make Dashi Broth
3 tablespoon mirin
1 tablespoon dark soy sauce
1 tablespoon sugar
1 pinch salt
- Put all ingredients (except grated ginger) into a small to medium sized skillet and cook over low heat. When it simmers, add eggplants. Put Otoshibuta, a drop lid, on top and cook for 20-30 minutes over low heat. If you don’t have a drop lid, you can substitute with aluminum foil cut into the size of inner skillet.
- Before serving, you can add grated ginger as well.
Photo Source by http://asacokitchen.com/date/2013/08