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Ingredients
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For the Nasu (eggplant)
Sauce
Garnish & finishing
Method
Prepare and cook the eggplant
- 1
Wash and trim
Rinse the Japanese eggplants under cold water. Trim off the stems, leaving about 1/4 inch of stem if desired for presentation. Pat dry with a kitchen towel.
- 2
Halve the eggplants
Cut each eggplant lengthwise into halves. If any are large, cut into thirds lengthwise so pieces are roughly uniform and about 3–4 inches long.
- 3
Salt and rest (optional step to reduce bitterness and draw moisture)
Lightly sprinkle salt (about 1/2 tsp total across all pieces) over cut surfaces and let sit 10 minutes. This also helps the eggplant absorb less oil. Pat off any moisture with a paper towel before cooking.
- 4
Pan-fry or saute
Heat a large skillet over medium-high heat. Add 3 tbs vegetable oil and swirl to coat. When hot, place eggplant cut-side down in a single layer. Cook 3–4 minutes without moving until bottoms are golden brown. Flip and cook another 3–4 minutes until tender and browned. If using a grill or broiler, brush with a little oil and cook until blistered and soft.
- 5
Finish cooking through
Reduce heat to medium, cover the pan loosely with a lid for 2–3 minutes to let the centers steam and become tender. Check with a paring knife; eggplant should be soft but hold shape. Transfer to a plate.
Make the sauce and combine
- 6
Combine sauce ingredients
In a small bowl or measuring cup combine 1/2 cup dashi, 1.5 tbs soy sauce, 1.5 tbs mirin, 1 tbs sake (if using), and 1 tsp sugar. Stir until sugar dissolves.
- 7
- 8
Coat the eggplant
Return the cooked eggplant to the pan, cut-side down, and spoon the sauce over each piece. Cook 1–2 minutes, spooning sauce repeatedly so the eggplant absorbs flavor and the sauce glazes the surface.
- 9
Plate and garnish
Transfer glazed eggplant to a serving plate. Top with grated ginger, sliced green onions, and bonito flakes or toasted sesame seeds. Sprinkle shichimi togarashi if using for heat. Serve immediately.
