Larger local eggplants are best 「NIBITASHI」
Nasu Nibitashi is braised eggplants cooked in MENTSUYU. This time we tried to save time by stir-fry without frying. We added Paprika for color accent.
- 3 Eggplants
- 1/2 Paprika
- 1 piece Ginger
- 1 Katsuobushi pouch
- 50ml MENTSUYU (Ninben)
- 80 ml Water
- 3 tbsp Sesame Oil
- 1 tbsp Mirin
Preparation ・Cut off the stems of eggplants. Cut in half vertically, then make many shallow cuts on the surface of the skin, scoring it. Then cut the pieces in half horizontally. ・Cut Papurika in bite size. ・Cut the ginger into strips.
- In a medium pot, add sesame oil and heat at medium heat. Cook eggplants on the skin side down for a couple of minutes. Add Paprika and ginger.
- Add Mentsuyu, Mirin and water. Cook for 15- 20 minutes until tender.
- Remove from heat and add Katsuobushi (do not remove the eggplant from the sauce while cooling).
You can see recipes in the video as well.⬇️