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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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Maggie, Cooking September 25, 2013

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

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Kitsune October 15, 2008

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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EyeGuy August 22, 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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graffeetee February 14, 2007
Japanese Country-Style Eggplant (Nasu No Inaka-Ni)