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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.
Print Recipe
Total Time 45 minutes
Course: Appetizer, Side Dish
Cuisine: Japanese
Ingredients Method Video

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

Method
 

Preparing the Eggplant Ingredients
  1. Prepare a bowl of water
  2. Cut the eggplant into long strips and make small cuts on the surface of the eggplant skin
    Cut in Eggplant
  3. Put the eggplant into the bowl of water and let them soak for about 10 minutes
  4. Meanwhile, slice the green onions
  5. Grate a 4 cm cut length of a Chinese radish
    Grating the Chinese radish
Preparing the Sauce
  1. Add 200 ml of water into a mixing cup
  2. Add the dashi, mirin, soy sauce, and grated ginger into the same mixing cup
Frying the Eggplant
  1. Add 2 tbsp of sesame oil into a frying pan
  2. Wipe off the excess water from the surface of the eggplant and fry them on medium heat with the skin facing downward
    Frying the eggplant
  3. After the bottom is slightly browned, fry the other surfaces of the eggplant
    Frying the eggplant on other sides
  4. Add the sauce into the frying pan and cover
  5. Simmer for 5-10 minutes on low heat while covered
Final Steps
  1. Squeeze out the water from the grated Chinese radish
  2. Plate the eggplant and top with excess sauce, some grated Chinese radish and sliced green onions
    Finished Braised Eggplant
  3. Enjoy!

Video