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

Recipe by Tumerica
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    Japanese eggplants (or one large eggplant)
  • 3
    tablespoons vegetable oil
  • 14
    teaspoon chili pepper flakes, to taste
  • 1
    packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
  • 3 12
    tablespoons soy sauce
  • 3
    tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
  • 1
    cup water
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DIRECTIONS

  • 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.).
  • Put all ingredients in a sturdy pot and stir to coat.
  • Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
  • Serve hot or cold.
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