Braised Eggplant ‘Nibitashi’
Braised Eggplant ‘Nibitashi’

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, braised eggplant ‘nibitashi’. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Braised Eggplant ‘Nibitashi’ is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Braised Eggplant ‘Nibitashi’ is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have braised eggplant ‘nibitashi’ using 9 ingredients and 6 steps. Here is how you cook it.

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

Instructions 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. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!