Nasu no Nibitashi(Simmered Eggplant)-Japanese home cooking class in Tokyo

Nasu no nibitashi is a traditonal Japanese dish where eggplants are lightly simmered in a seasoned broth after being fried or sautéed in oil. The dish is characterized by the tender, melt-in-your-mouth texture of the eggplant and the rich umami flavor absorbed from the dashi-based sauce. It can be enjoyed warm or chilled.

Nasu no Nibitashi(Simmered Eggplant)- Japanese home cooking class in Tokyo

Basic Ingredients and Seasonings

• Eggplants: 2 to 3 (about 220g to 300g)

• Oil: 1 to 2 tablespoons (vegetable oil, sesame oil, or your preference)

• Dashi broth: 100 to 250 ml (can be made from bonito flakes, dried sardines, or instant dashi powder)

• Soy sauce: 1 to 3 tablespoons

• Mirin: 1 to 2 tablespoons (optional)

• Sugar: 2 teaspoons to 2 tablespoons (adjust sweetness to taste)

• Ginger: a small piece (or grated ginger)

• Garnishes: chopped green onions, myoga ginger, or other herbs (optional)

Basic Preparation

1. Prep the eggplants
   Remove the stems, then cut each eggplant in half lengthwise. Make diagonal slashes on the skin side to help the heat penetrate and the flavors soak in.

2. Fry or sauté
   Heat oil in a frying pan and place the eggplants skin side down. Cooking the skin side well helps retain a beautiful color and adds richness. Turn them over and cook until the eggplants are evenly coated with oil.

3. Simmer
   Add dashi, soy sauce, mirin, sugar, and ginger to the pan and bring to a boil. Add the eggplants and simmer for 3 to 5 minutes. Avoid overcooking to prevent discoloration. After turning off the heat, leave the eggplants soaking in the broth to deepen the flavor.

4. Serve
   Transfer to a serving dish and garnish with chopped green onions, myoga, or julienned ginger as desired.

Tips for Best Results

• Scoring the skin allows the flavors to penetrate better and softens the texture.

• Frying the skin side with ample oil enhances color and adds a rich taste.

• Let the dish rest for 1 to 3 hours before eating to let the flavors meld.

• It tastes great chilled, making it suitable for make-ahead meals. Store in the refrigerator for 3 to 4 days or freeze for up to one month.

Variations

• Add chili peppers for a spicy kick.

• Include other vegetables like bell peppers or shishito peppers for variety.

Nasu no nibitashi is a comforting home-style traditional Japanese dish enjoyed year-round. With simple ingredients and easy steps, it lets you savor the full umami of dashi broth. Give it a try!

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