How To Cook Nasu No Nimono: Simmered Eggplant

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


  1. 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.
  2. Before serving, you can add grated ginger as well.

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