Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, braised eggplant ‘nibitashi’. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Braised Eggplant ‘Nibitashi’ is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Braised Eggplant ‘Nibitashi’ is something which I have loved my entire life. They’re nice and they look fantastic.
Nasu Nibitashi (Braised Eggplant) Recipe 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 no Nibitashi or Braised Japanese Eggplants 🍆!!
To begin with this recipe, we have to first prepare a few ingredients. 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’:
- Get 2 medium OR 4 small Eggplants
- Get 2-3 tablespoons Oil
- Take 1 cup Dashi Stock
- Make ready 2 tablespoons Soy Sauce
- Take 1/2 teaspoon Salt
- Get 2 tablespoons Mirin
- Get 1 small piece Ginger *grated
- Make ready Chilli *optional
- Prepare 1 Spring Onion *finely chopped
I definitely prefer shallow frying, but you need fairly good mount of oil even for the shallow frying. This dish taste better when cooled to room. Nasu Nibitashi can be eaten either at room temperature or cold. The difference between western and Japanese Eggplants is that Japanese Eggplants are very dark, almost black, and much skinnier than American eggplants.
Steps to make Braised Eggplant ‘Nibitashi’:
- 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.
- 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.
- Pour over the sauce and add some Chilli, cover and cook for 10 minutes or until tender.
- Remove from heat and let cool. The Eggplant should remain in the sauce while cooling.
- Sprinkle some chopped Spring Onion over and serve cool or cold.
Nibitashi is a cooking method of braising vegetables with seasoned broth. This video will show you how to make Nasu Nibitashi (Braised Eggplant). Japanese eggplant is cooked in Dashi broth with soy sauce and ginger. Nasu Nibitashi or braised eggplant is a popular Japanese side dish. Nibitashi refers to a style of braising vegetables in a seasoned broth.
So that is going to wrap it up with this exceptional food braised eggplant ‘nibitashi’ recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
