Japanese Country-Style Eggplant (Nasu No Inaka-Ni)

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READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 Japanese eggplants (or one large eggplant)
  • 3 tablespoons vegetable oil
  • 14 teaspoon chili pepper flakes, to taste
  • 1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
  • 3 12 tablespoons soy sauce
  • 3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
  • 1 cup water

Directions

  1. Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
  2. Put all ingredients in a sturdy pot and stir to coat.
  3. Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
  4. Serve hot or cold.

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