Best 3 Japanese Eggplant Aubergine Tanaka And Dashi Recipes
**Japanese Eggplant Aubergine (Nasu) - Tanaka and Dashi - A Culinary Journey to Savor:**
Embark on a delightful culinary journey to savor the essence of Japanese cuisine with our tantalizing eggplant recipes. Discover the secrets of preparing "Nasu Dengaku," a traditional dish featuring tender eggplants glazed in a sweet and savory miso sauce, and "Nasu No Hiyayakko," a refreshing cold appetizer that combines silken tofu with succulent grilled eggplant. Immerse yourself in the delicate flavors of "Nasu No Nukazuke," a classic Japanese pickle that showcases the unique umami of fermented eggplants. For a taste of coastal Japan, try our "Nasu No Ohitashi," where grilled eggplants are bathed in a flavorful dashi-based broth. And for a hearty and comforting meal, relish the "Nasu to Buta Bara No Tojiru," a delightful stew that marries tender eggplant with succulent pork belly in a savory broth.
20+ EASY JAPANESE EGGPLANT RECIPES THAT YOU MUST TRY
Provided by 10 Minute Homemaking
Number Of Ingredients 21
Steps:
- Pick your favorite recipe
- Organize all ingredients
- Prep a great dish for your family and friends in no time!
Nutrition Facts :
JAPANESE EGGPLANT (AUBERGINE) TANAKA AND DASHI
Madame Benoit suggests to serve this as a side dish to cabbage rolls, which resembled ours in shape, but were stuffed with mashed potatoes mixed with thinly sliced mushrooms, chopped green onions and one or two eggs to bind everything. Salt and pepper are added, then they are cooked in dashi and a few spoonfuls of soy sauce. To serve the cabbage rolls as a soup, make smaller rolls. When cooked, place one in each soup bowl and pour the dashi over.
Provided by Olha7397
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
- Cut into 1/2 inch cubes.
- Heat vegetable oil in a large frying pan.
- Add the cubes of eggplant and saute over high heat until lightly browned here and there.
- This should take about 2 minutes.
- Add the remaining ingredients.
- Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
- Serves 2.
- HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
- Add kombu seaweed.
- Stir for 2 to 3 minutes to release its flavour.
- Then remove with a slotted spoon (leaving it in the soup would make it too strong).
- Bring the water back to a fast rolling boil and add the bonito shavings.
- Bring back to the boil, then quickly remove from the heat.
- Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
- Strain; now the dashi, or broth, is ready to use.
- Yield: 6 cups.
- *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
- If you wish to use it, look for the Japanese type in Oriental shops.
- **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
- ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
- Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
- DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
- Chicken stock can replace dashi, but a certain flavour will be missing.
- Madame Benoit's World of Food.
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
Tips:
- To ensure the best flavor, select fresh and tender Japanese eggplants. Look for eggplants with smooth, shiny skin and no blemishes.
- If you don't have access to Japanese eggplants, you can substitute regular eggplants. However, Japanese eggplants have a milder flavor and a more delicate texture, so the dish may not taste exactly the same.
- If you don't have dashi on hand, you can make your own by simmering kombu (dried kelp) and bonito flakes in water. Alternatively, you can use a dashi powder or顆粒だし (granulated dashi) which can be found at Japanese grocery stores.
- To make the ponzu sauce, you can use store-bought ponzu sauce or make your own by combining soy sauce, rice vinegar, mirin, and citrus juice.
- Serve the Japanese eggplant dish warm or at room temperature. It can be enjoyed as an appetizer, side dish, or main course.
Conclusion:
Japanese eggplant with tanaka and dashi is a delicious and versatile dish that can be enjoyed in many different ways. The tender eggplant, savory dashi, and tangy ponzu sauce create a harmonious balance of flavors that will tantalize your taste buds. Whether you serve it as an appetizer, side dish, or main course, this dish is sure to impress your guests.
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