Japanese Style Braised Eggplant Recipe
This Japanese Style Braised Eggplant Recipe is simple to prepare and a healthy dish. Braised eggplant or 茄子の煮びたし (nasu no nibitashi) is cooked with soy sauce and ginger, and topped with green onions and grated Chinese radish.
Ingredients
Main Ingredients
- 1 Japanese eggplant (Smaller eggplants can be used)
- 2 bundles of green onions
- 4 cm of Chinese radish
Seasoning Ingredients
- 200 ml water
- 1 tbsp dashi
- 3 tbsp mirin
- 3 tbsp soy sauce
- 2 tsp grated ginger
For Frying
- 2 tbsp sesame oil
Instructions
Preparing the Eggplant Ingredients
- Prepare a bowl of water
- Cut the eggplant into long strips and make small cuts on the surface of the eggplant skin
- Put the eggplant into the bowl of water and let them soak for about 10 minutes
- Meanwhile, slice the green onions
- Grate a 4 cm cut length of a Chinese radish
Preparing the Sauce
- Add 200 ml of water into a mixing cup
- Add the dashi, mirin, soy sauce, and grated ginger into the same mixing cup
Frying the Eggplant
- Add 2 tbsp of sesame oil into a frying pan
- Wipe off the excess water from the surface of the eggplant and fry them on medium heat with the skin facing downward
- After the bottom is slightly browned, fry the other surfaces of the eggplant
- Add the sauce into the frying pan and cover
- Simmer for 5-10 minutes on low heat while covered
Final Steps
- Squeeze out the water from the grated Chinese radish
- Plate the eggplant and top with excess sauce, some grated Chinese radish and sliced green onions
- Enjoy!