- Serves: 4
- Calories: 98 kcal
- Japanese: Nasu no nibitashi
Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.
Heat the salad oil in a pot and sear the eggplant.
After the eggplant has become soft, add the bonito soup stock, sugar and soy sauce. Cover and simmer for 10 minutes on medium-low heat.
The combination of sweet soy sauce and eggplant seared in salad oil is very good. It is delicious either hot or cold.
Japanese foods recipes
Int'l. recipes with a Japanese twist