Braised Eggplant ‘Nibitashi’
Braised Eggplant ‘Nibitashi’

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, braised eggplant ‘nibitashi’. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Braised Eggplant ‘Nibitashi’ is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Braised Eggplant ‘Nibitashi’ is something which I’ve loved my whole life.

Nasu Nibitashi is braised eggplants cooked in Dashi with Soy Sauce and ginger. It is a very popular side dish but may be hard to find at restaurants outside Japan even though the ingredients for the dish are pretty simple. Nasu Nibitashi can be eaten either at room temperature or cold. It is great chilled during a hot summer.

To get started with this recipe, we must prepare a few components. You can cook braised eggplant ‘nibitashi’ using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Braised Eggplant ‘Nibitashi’:
  1. Prepare 2 medium OR 4 small Eggplants
  2. Prepare 2-3 tablespoons Oil
  3. Get 1 cup Dashi Stock
  4. Take 2 tablespoons Soy Sauce
  5. Get 1/2 teaspoon Salt
  6. Prepare 2 tablespoons Mirin
  7. Prepare 1 small piece Ginger *grated
  8. Prepare Chilli *optional
  9. Get 1 Spring Onion *finely chopped

TRADITIONAL JAPANESE RECIPE: Nasu Nibitashi is braised Eggplants cooked in Dashi with Soy Sauce and Ginger. Although almost impossible to find it in restaurants, it is a very popular side dish in many households, mainly because of the super simple recipe. Nasu Nibitashi can be eaten either at room temperature or cold. Braised Eggplant 'Nibitashi' step by step.

Steps to make Braised Eggplant ‘Nibitashi’:
  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.

Nasu Nibitashi can be eaten either at room temperature or cold. Braised Eggplant 'Nibitashi' step by step. 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. Place Dashi Stock, Soy Sauce, Salt, Mirin and Ginger in a bowl and mix well to make the sauce.

So that is going to wrap this up for this exceptional food braised eggplant ‘nibitashi’ recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!