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    You are in: Home / Recipes / Japanese Country-Style Eggplant (Nasu No Inaka-Ni) Recipe
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    Japanese Country-Style Eggplant (Nasu No Inaka-Ni)

    Average Rating:

    4 Total Reviews

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    • on September 25, 2013

      Excellent recipe with all the right flavors so that it tastes authentic (tested on a real live Japanese person - easy enough to do since I'm living in Japan). I don't love a whole bunch of katsuobushi, but it's true that this cooks so nicely that there is the right hint of flavor without being overpowering. This is also SO easy. I am not sure that I cut the eggplant properly, so I will start paying more attention to how I see it when it's served, but this is an amazing recipe. Thanks for sharing!

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    • on October 15, 2008

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

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    • on August 22, 2007

      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.

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    • on February 14, 2007

      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.

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    Nutritional Facts for Japanese Country-Style Eggplant (Nasu No Inaka-Ni)

    Serving Size: 1 (1192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.3
    Calories from Fat 110
    Total Fat 12.3 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 971.9 mg
    Total Carbohydrate 64.0 g
    Dietary Fiber 37.4 g
    Sugars 26.2 g
    Protein 12.7 g

    The following items or measurements are not included:

    bonito flakes

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