Braised Eggplant ‘Nibitashi’ Recipe by Hiroko Liston
Cooking Instructions 1 Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half. 2 Place Dashi Stock, Soy Sauce, Salt, Mirin and Ginger in a bowl and mix well to make the sauce. 3 Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a couple of minutes. Then cook other sides as well until they are slightly coloured. 4 Pour over the sauce and add some Chilli, cover and cook for 10 minutes or until soft. 5 Remove from heat and let cool. The Eggplant should remain in the sauce while cooling. 6 Sprinkle with some chopped Spring Onion and serve cool or cold. 1 Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half. 1 Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half. 2 Place Dashi Stock, Soy Sauce, Salt, Mirin and Ginger in a bowl and mix well to make the sauce. 2 Place Dashi Stock, Soy Sauce, Salt, Mirin and Ginger in a bowl and mix well to make the sauce. 3 Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a couple of minutes. Then cook other sides as well until they are slightly coloured. 3 Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a couple of minutes. Then cook other sides as well until they are slightly coloured. 4 Pour over the sauce and add some Chilli, cover and cook for 10 minutes or until soft. 4 Pour over the sauce and add some Chilli, cover and cook for 10 minutes or until soft. 5 Remove from heat and let cool. The Eggplant should remain in the sauce while cooling. 5 Remove from heat and let cool. The Eggplant should remain in the sauce while cooling. 6 Sprinkle with some chopped Spring Onion and serve cool or cold. 6 Sprinkle with some chopped Spring Onion and serve cool or cold. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cakey Blueberry Cobbler Recipe Crockpot Beer Chicken Sweet & Sour Crockpot Meatballs Hacked And Healthy Fudgey Brownies (No Gluten / Sugar / Low Fat) Puerto Rican rice milk soup Cakey Blueberry Cobbler Recipe Crockpot Beer Chicken Sweet & Sour Crockpot Meatballs Hacked And Healthy Fudgey Brownies (No Gluten / Sugar / Low Fat) Puerto Rican rice milk soup Oven Zucchini Frittata Vegetable Stir Fry Slow Cooker Cheesy Chicken Puerto Rican rice milk soup Blueberry Green Juice Smoothie Japanese New Year's Seven Herb Porridge Pot roast pork Chinese style walnut cookie Chicken Thigh Stew Slow cooker vegetarian pasta fagioli Oven Zucchini Frittata Vegetable Stir Fry Slow Cooker Cheesy Chicken Puerto Rican rice milk soup Blueberry Green Juice Smoothie Japanese New Year's Seven Herb Porridge Pot roast pork Chinese style walnut cookie Chicken Thigh Stew Slow cooker vegetarian pasta fagioli