Japanese Country-Style Eggplant (Nasu No Inaka-Ni)

Tumerica's Note:

Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 Japanese eggplants (or one large eggplant)
• 3 tablespoons vegetable oil
• ¼ teaspoon chili pepper flakes , to taste
• 1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
• 3 ½ tablespoons soy sauce
• 3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
• 1 cup water

Directions:

1. Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
2. Put all ingredients in a sturdy pot and stir to coat.
3. Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4. Serve hot or cold.

Reviews

[Kitsune]

Loved this! I had it for lunch over udon noodles and it was wonderful.

[EyeGuy]

This was a very tasty use of japanese eggplant. I substituted 6 1/2 T of Memmi (Japanese soup base consisting of bonito, soy sauce and mirin) for the soy sauce, mirin and bonito, since that was what I had. The family gave their thumbs up. It was served as a side to some skewered ginger-soy chicken strips.

[graffeetee]

what a great combo of flavors! don't let the katsuo bushi put you off... this doesn't taste at all fishy. the flavors blend nicely.