July 9, 2009

Nasu no Nibitashi/茄子の煮びたし

Nibitashi refers to a dish in which the ingredients are simmered in lightly flavored broth, and I think that "nasu no nibitashi" is a misnomer for this dish because the nasu (eggplants) are deep-fried first, with no coating, and then simply soaked in dashi (not simmered). Anyway, this dish is usually called nasu no nibitashi in Japan.
My wife first cut each eggplant lengthwise into two halves, and then made diagonal cuts, followed by the second diagonal cuts, vertical to the first. She then deep-fried the eggplants and soaked them in store-bought concentrate men tsuyu (noodle soup) previously diluted with water.
I have confessed somewhere that I don't care for eggplants, and this dish is one of the few eggplant dishes that I can eat.
If you ever want to make this dish yourself, but don't have concentrate men tsuyu, combine dashi, soy sauce, and mirin at a ratio of 5 to 7:1:1.

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