Simmered Aubergines in Traditional Japanese Sauce (Nasu no Nibitashi)

A delicious nostalgic taste of home.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)
Serves 2 Prep: 8 min Cook: 8 min

Ingredients

Aubergine (large) 1
Green pepper 1
Vegetable oil 1 tbsp
Sesame oil 1 tbsp
Spring onion 1/2
Noodle broth (mentsuyu) 3 tbsp
Soy sauce 3 tbsp
Sake 3 tbsp
Water 3 tbsp

Method

1
Score the aubergine skin in a criss cross to make it easy to absorb flavours.
2
Cut the aubergine in 8 vertically then in half across. Remove the pith from the green pepper and cut it vertically into 8 equal parts.
3
Put the aubergine in a bowl, sprinkle with vegetable oil and sesame oil and rub it in well with your hands. Then add the green peppers and rub with the oils.
4
Heat a frying pan and lay down the aubergine slices skin side down (no oil). Cook for 3 minutes on high heat then add the green peppers. Turn the aubergines to the right and fry for 1 minute then to the other side for another minute.
5
Add the noodle broth, soy sauce, sake, and water and reduce the moisture until one third is left. Turn over the aubergines and green peppers as you go.
6
Transfer the aubergines and green peppers to a serving dish and pour over the sauce, then sprinkle the finely chopped spring onion on top.

Tips & Note

If you don't have any noodle broth, you can use 10g of dashi stock granules boiled down in 100ml each of soy sauce and mirin, reduce it to half.

Simmered Aubergines in Traditional Japanese Sauce (Nasu no Nibitashi)

A delicious nostalgic taste of home.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)

Serves 2

Prep: 8 min

Cook: 8 min

Ingredients

Aubergine (large) 1
Green pepper 1
Vegetable oil 1 tbsp
Sesame oil 1 tbsp
Spring onion 1/2
Noodle broth (mentsuyu) 3 tbsp
Soy sauce 3 tbsp
Sake 3 tbsp
Water 3 tbsp

Simmered Aubergines in Traditional Japanese Sauce (Nasu no Nibitashi)

Recipe ID :2516 Posted on 15 MAR 2017

Serves 2

Prep 8min
Cook 8min
views 2,939
printed 3

saved 0

A delicious nostalgic taste of home.

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Ingredients

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1
1
1 tbsp
1 tbsp
1/2
3 tbsp
3 tbsp
3 tbsp
3 tbsp

Method

Prep
8min
Cook
8min
1
Score the aubergine skin in a criss cross to make it easy to absorb flavours.
2
Cut the aubergine in 8 vertically then in half across. Remove the pith from the green pepper and cut it vertically into 8 equal parts.
3
Put the aubergine in a bowl, sprinkle with vegetable oil and sesame oil and rub it in well with your hands. Then add the green peppers and rub with the oils.
4
Heat a frying pan and lay down the aubergine slices skin side down (no oil). Cook for 3 minutes on high heat then add the green peppers. Turn the aubergines to the right and fry for 1 minute then to the other side for another minute.
5
Add the noodle broth, soy sauce, sake, and water and reduce the moisture until one third is left. Turn over the aubergines and green peppers as you go.
6
Transfer the aubergines and green peppers to a serving dish and pour over the sauce, then sprinkle the finely chopped spring onion on top.

Tips & Note

If you don't have any noodle broth, you can use 10g of dashi stock granules boiled down in 100ml each of soy sauce and mirin, reduce it to half.

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