Japanese Eggplant Nibitashi with Ginger
Tender eggplant is gently cooked in the microwave, then soaked in a savory ginger and mentsuyu broth. A simple, refreshing Japanese side dish that tastes even better after chilling.
Nibitashi is a classic Japanese way to enjoy vegetables soaked in a flavorful dashi based broth. This version keeps things especially simple by cooking the eggplant in the microwave instead of deep frying it, so you can enjoy the tender, juicy texture without using a large amount of oil.
A generous spoonful of grated ginger adds a bright aroma that balances the richness of the eggplant beautifully. Chill it for at least 30 minutes before serving and finish with green onions, sesame seeds, and a little shichimi for an easy side dish that pairs wonderfully with rice or sake.
What you'll need
- 2 Japanese eggplants
- Salt, to taste
- 2 tbsp neutral cooking oil
- Sliced green onions, to taste
- White sesame seeds, to taste
- Shichimi togarashi, to taste
- <2 tbsp mentsuyu>
- 2 tbsp mentsuyu
- 1 tbsp water
- 1 tbsp grated fresh ginger
How to make it
Combine the mentsuyu, water, and grated ginger in a bowl and set aside.
Cut each eggplant in half lengthwise. Score the skin diagonally, then cut each piece in half again. Lightly coat the surface of the eggplant with a little extra oil to help maintain its color.
Place the eggplant in a microwave safe dish. Season lightly with salt and drizzle with 2 tablespoons of oil. Cover loosely with plastic wrap and microwave at 600 W for 3 to 4 minutes, adjusting the time depending on the size and thickness of the eggplant.
While the eggplant is still hot, pour over the prepared seasoning and gently toss to coat. Chill in the refrigerator for at least 30 minutes if possible. Serve topped with sliced green onions, white sesame seeds, and shichimi togarashi to taste.
Tips
- Lightly coating the eggplant skin with oil before microwaving helps preserve its vibrant purple color.
- Microwave time will vary depending on the size and thickness of the eggplant. Cook until tender but not completely falling apart.
- Letting the eggplant chill in the seasoning for at least 30 minutes gives it time to absorb more flavor and makes the dish especially refreshing.
What to drink with it
