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Japanese Braised aubergine なすの煮びたし

[Recipe レシピ]

Japanese Braised Aubergine / Eggplant なすの煮びたし
Ingredients aubergine ginger dashi soy sauce mirin sugar spring onion
Steps to make Japanese braised aubergine / eggplant

Japanese Braised aubergine なすの煮びたし

1. Add dashi powder, soy sauce, mirin, and sugar to water, mix well and set aside. Cut the aubergine into half and make shallow cuts on the aubergine skin.

2. Cut the aubergine into bite size pieces.

3. Fry ginger slices for 1 minute. add the aubergine and fry the the skin of the aubergine first, then the sides until slightly browned.

4. Add the sauce and simmer on low heat for 10 minutes or longer, until the aubergine is tender.

Garnish with spring onions; can be served hot; or put in the fridge for up to 2 days and served cold.

Featured product:

Somenishiki serving bowl


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