🇯🇵 Japanese

Eggplant Nimono

Name: Eggplant Nimono
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tsp White Pepper; 2 large Eggplant; 500 ml Stock or Broth; 2 tbsp Neutral Oil; 3 tbsp Mirin; 600 ml Kombu Dashi

🇯🇵 Japanese

Low-and-slow braised eggplant in a deeply savoured sauce — fork-tender and rich with aromatics. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
White Pepper1 tsp
Eggplant2 large
Stock or Broth500 ml
Neutral Oil2 tbsp
Mirin3 tbsp
Kombu Dashi600 ml

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Brown the eggplant deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the white pepper.
3
Return the eggplant, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggplant yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Kyoto-style home cooking(Obanzai)How to Make Nishin Nasu(Simmered Herring & eggplant)Japanese recipe · on YouTube