Steps to Prepare Perfect Braised Eggplant ‘Nibitashi’

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, braised eggplant ‘nibitashi’. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Braised Eggplant ‘Nibitashi’ is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Braised Eggplant ‘Nibitashi’ is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Braised Eggplant ‘Nibitashi’:

1. Get 2 medium OR 4 small Eggplants
2. Take 2-3 tablespoons Oil
3. Make ready 1 cup Dashi Stock
4. Prepare 2 tablespoons Soy Sauce
5. Make ready 1/2 teaspoon Salt
6. Get 2 tablespoons Mirin
7. Take 1 small piece Ginger *grated
8. Prepare Chilli *optional
9. Make ready 1 Spring Onion *finely chopped

There are two method for this dish. One is deep frying the eggplant and the other is shallow frying. 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.

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.

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. Braised Eggplant 'Nibitashi' There are two method for this dish. One is deep frying the eggplant and the other is shallow frying. I definitely prefer shallow frying, but you need fairly good mount of oil even for the shallow frying.

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