Steeped Eggplant (なすの煮浸し, Nasu no Nibitashi)

Ingredients

Equipment Needed

• •Wide frying pan
• •Small saucepan
• •Wire rack or paper towels for draining
• •Shallow tray or dish for steeping

Instructions

1. 1

   Cut the eggplant

   Trim the stems, then cut each eggplant in half lengthwise. Score the skin on the diagonal every 1/4 inch, cutting shallowly so the pieces stay whole. The scoring lets heat enter quickly and gives the broth little paths to settle into later.

   Do not cut deeply through the flesh. You want openings for seasoning, not a pile of collapsed pieces.
2. 2

   Make the broth

   In a small saucepan, combine the dashi, soy sauce, mirin, sake, and sugar if using. Bring it just to a simmer, then turn off the heat. Taste it now. It should be a little stronger than soup, because the eggplant will soften it as it rests.

3. 3

   Fry the eggplant

   Heat 1/2 inch of oil in a wide pan to about 170 C or 340 F. Add the eggplant cut-side down and fry until the flesh turns pale gold at the edges, about 2 minutes. Turn and fry the skin side until the purple brightens and the eggplant bends softly when lifted, about 1 to 2 minutes more.

   The oil must be properly hot. Cool oil soaks in and makes the dish heavy. Hot oil sets the surface and gives you silk without greasiness.
4. 4

   Drain and steep

   Lift the eggplant onto a rack or paper towel for a minute, then place it in the warm broth, skin-side up if you want the color to show. Spoon broth over the tops. Let it rest at least 1 hour, turning once if the pieces are not fully submerged.

5. 5

   Serve with garnish

   Serve warm, at room temperature, or chilled. Spoon a little broth into each bowl, arrange two eggplant halves with space around them, and finish with grated ginger, scallion, and katsuobushi if using. The ginger sharpens the soft eggplant, and the scallion gives the eye a little green.

Chef Tips

• •Choose slim Japanese eggplants with taut, glossy skin and green caps that still look fresh. Large seedy eggplants can work, but they need salting and more patience. When the season gives you small summer nasu at their prime, take the gift.
• •For a meatless table, use konbu and dried shiitake dashi. That is honmono in the temple-kitchen line, not a compromise. The flavor will be rounder and earthier than katsuobushi dashi, so keep the ginger bright.
• •A shallow tray helps the eggplant steep evenly. If the pieces sit in a deep bowl, the top stays underseasoned unless you turn them. A small effort, but we are not here to make the top half lonely.
• •This dish improves as it rests. One hour is good, overnight is better, and cold nibitashi with hot rice is one of summer's plain mercies.

Advance Preparation

• •Make the dashi up to two days ahead and keep it refrigerated.
• •The finished eggplant keeps well for two days refrigerated in its broth.
• •For the cleanest flavor, add grated ginger and scallion just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)