🇯🇵 Japan · Food
Nasu no Nibitashi
By eatmundo · July 12, 2026
🇯🇵 JPChilled, braised eggplant dish infused with a savory dashi broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 2 eggplants into bite-sized wedges and soak in water for 10 minutes to remove bitterness.
- 2
Drain and pat the pieces completely dry.
- 3
Heat 100ml of oil in a skillet to 180°C and fry the eggplant pieces for 3-4 minutes until golden.
- 4
In a separate saucepan, combine 200ml dashi, 30ml soy sauce, and 30ml mirin.
- 5
Bring the broth to a gentle simmer over medium heat.
- 6
Add the fried eggplant to the broth and simmer for 5 minutes.
- 7
Turn off the heat and allow the dish to cool to room temperature.
- 8
Refrigerate for at least 1 hour, then serve topped with grated ginger for a refreshing bite.
Frequently Asked Questions
What type of eggplant is best for Nasu no Nibitashi?+
Japanese or Asian eggplant varieties are preferred because they have thin skins and tender flesh that absorbs the dashi broth effectively.
Should I peel the eggplant before cooking?+
You do not need to peel it completely, but making small diagonal scores on the skin helps the eggplant soak up the flavors and cook evenly.
How long should I soak the eggplant in the dashi mixture?+
For the best flavor, let the eggplant sit in the dashi, soy sauce, and mirin mixture for at least 30 minutes to an hour at room temperature or in the refrigerator.
Can I eat Nasu no Nibitashi cold?+
Yes, this dish is traditionally served chilled, which allows the eggplant to become infused with the dashi broth while maintaining a silky texture.
