Easiest Way to Cook Yummy Braised Eggplant ‘Nibitashi’

Braised Eggplant ‘Nibitashi’. Nasu Nibitashi is braised eggplants cooked in Dashi with Soy Sauce and ginger. It is a very Japanese eggplants are very dark, almost black, and much skinnier than American eggplants. This video will show you how to make Nasu Nibitashi (Braised Eggplant).

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish. Note: For best results, use thick slices of long. Braised Eggplant is a common dish for the residents of Light Kingdom. You can have Braised Eggplant ‘Nibitashi’ using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Braised Eggplant ‘Nibitashi’

1. Prepare 2 of medium OR 4 small Eggplants.
2. Prepare 2-3 tablespoons of Oil.
3. You need 1 cup of Dashi Stock.
4. It's 2 tablespoons of Soy Sauce.
5. Prepare 1/2 teaspoon of Salt.
6. You need 2 tablespoons of Mirin.
7. You need 1 of small piece Ginger *grated.
8. Prepare of Chilli *optional.
9. You need 1 of Spring Onion *finely chopped.

Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it's prepared well, eggplant can be an extremely satisfying meat substitute and. Nasu No Nibitashi Braised Japanese Eggplants.

Braised Eggplant ‘Nibitashi’ step by step

1. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half..
2. Place Dashi Stock, Soy Sauce, Salt, Mirin and Ginger in a bowl and mix well to make the sauce..
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a couple of minutes. Then cook other sides as well until they are slightly coloured..
4. Pour over the sauce and add some Chilli, cover and cook for 10 minutes or until tender..
5. Remove from heat and let cool. The Eggplant should remain in the sauce while cooling..
6. Sprinkle some chopped Spring Onion over and serve cool or cold..

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