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Nutrition Facts

Serving Size 1 (1192g)

Recipe makes 4 servings

The following items or measurements are not included below:

bonito flakes

Calories 368
Calories from Fat 110 (30%)
Amount Per Serving %DV
Total Fat 12.3g 18%
Saturated Fat 1.7g 8%
Monounsaturated Fat 3.0g
Polyunsaturated Fat 6.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 971mg 40%
Potassium 2564mg 73%
Total Carbohydrate 64.1g 21%
Dietary Fiber 37.4g 149%
Sugars 26.2g
Protein 12.8g 25%

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

Recipe #161881 | 30 min | 10 min prep | add private note
(3) RATE IT NOW Print Recipe

By: Tumerica
Mar 28, 2006

Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 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. 2
    Put all ingredients in a sturdy pot and stir to coat.
  3. 3
    Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
  4. 4
    Serve hot or cold.

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Featured Reviews for This Recipe

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From: graffeetee

On Feb 14, 2007

what a great combo of flavors! don't let the katsuo bushi put you off... this doesn't taste at all fishy. the flavors blend nicely.

1 person found this review helpful

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    • From: EyeGuy

    On Aug 22, 2007

    This was a very tasty use of japanese eggplant. I substituted 6 1/2 T of Memmi (Japanese soup base consisting of bonito, soy sauce and mirin) for the soy sauce, mirin and bonito, since that was what I had. The family gave their thumbs up. It was served as a side to some skewered ginger-soy chicken strips.

    2 people found this review helpful

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    • From: Kitsune

    On Oct 15, 2008

    Loved this! I had it for lunch over udon noodles and it was wonderful.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 3 reviews

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