Okay, here's an easy one. The Missus requested the "eggplant dish" from Okan, without the miso. It suddenly occurred to me that I hadn't made this before. Having had some previous experience with simmering eggplant, I know they tend to disintergrate and get mushy quickly. So I turned to Shizuo Tsuji's
This worked out better than expected. Scoring also helped the eggplant absorb the dashi. The Missus thought they were fantastic. The only problem now, is after making this, along with Gobo Salad and Kabocha Nimono, the Missus no longer sees a need in visiting Okan! I'll have to figure something out.....
Nasu no Nimono (simmmered eggplant):
6-8 Japanese Eggplant
2 Tb Canola Oil
2 Cups Dashi
1/4 Cup Soy Sauce - This time I used Kikkoman whole bean
1/4 Cup mirin
2 Tb Sugar
1 - Chop off the stems of the eggplant, than cut fine slits about 1/4 inch apart along the length of the eggplant.
2 - Heat a saucepan over medium heat, add oil, turning saucepan to make sure it is evenly coated.
3 - Add eggplant and fry until the skins wilt. Remove the eggplant from pan when done.
4 - Heat dashi, soy sauce, and mirin in a pan over medium heat. Add egglpant nad bring to a boil, than lower heat to a mild simmer.
5 - Cover and simmer for 15 minutes. After 15 minutes and taste broth. Adjust flavors and finish simmering for another 5 minutes.
6 - Remove from heat, cool, and place in the refrigerator overnight.
7 - Slice the eggplant into 2-3 large slices before serving, pour a few tablespoons of the broth over the eggplant as well.Serve warm or cool.
Man that broth is good......
Hi Kirk.. my last eggplant dish was a stir-fry and it did not go so well. Haven't made one since. It was undercooked and spongey in the center. This technique seems like a sure bet though. Btw, please tell me you use ajinomoto hondashi for convenience! haha
Posted by: Dennis | Friday, 05 December 2008 at 07:44 PM
Hi Dennis - This time it was Ichiban Dashi..... but I've made it since with hon dashi...not as good, but still yummy.
Posted by: Kirk | Friday, 05 December 2008 at 08:51 PM
I just made something like this recently with these tiny 2-inch long eggplant I got at the farmer's market. I used a recipe that I wrote down from my host family sister when I was an exchange student in Japan about 100 years ago! Almost exactly the same, with the scoring and everything.
Apparently a classic dish...
Posted by: Jenne | Friday, 05 December 2008 at 10:32 PM
looks delicious!!
Posted by: kat | Saturday, 06 December 2008 at 12:22 AM
Wow, simple and delish. What a combo. thanks!
Posted by: ed (from Yuma) | Saturday, 06 December 2008 at 10:10 AM
That's so great you take the time to make Ichiban dashi Kirk! No wonder the missus would say she doesn't miss Okan! :)
Posted by: Dennis | Saturday, 06 December 2008 at 11:08 AM
Hi Kirk--long time no comment! :-) I adore eggplant, but like you I prefer it not turning to mush as it so wants to do, so I'll definitely be trying this method out. One question though: where do you find the willpower to let this sit overnight without devouring it? :-D
Posted by: mizducky | Saturday, 06 December 2008 at 07:40 PM
Hi Jenne - I guess it is the classic style for cooking the dish. BTW, if you have a chance check out Shizuo Tsuji's book...
Hi Kat - It came out rather well.
Hi Ed - The best combination.....
Hi Dennis - Actually I made the dashi for another dish... and had to figure out a way to use it all up!
Hey Mizducky - Long time no hear.... I hope all is well! We do sneak a piece or two....
Posted by: Kirk | Sunday, 07 December 2008 at 09:42 AM
We love eggplant dishes and this looks like a winner! I've printed and stashed for later. Thanks!
Posted by: Carol | Sunday, 07 December 2008 at 01:21 PM
Hi Carol - This is an easy one to make, and it tastes really good!
Posted by: Kirk K | Sunday, 07 December 2008 at 08:08 PM
Sounds like Wednesday night for us. I have some tofu that I'll probably throw in when I reheat it.
Posted by: janfrederick | Monday, 08 December 2008 at 11:42 AM
Hi Jan - Even hard boiled eggs.......
Posted by: Kirk | Monday, 08 December 2008 at 11:44 AM
Thanks for helping me make my wife happy. ;) The hard boiled eggs and tofu made it quite substantial.
Posted by: janfrederick | Wednesday, 10 December 2008 at 07:29 AM
Hi Jan - I'm glad the recipe worked for you.... and most importantly, that the Missus was happy with the result. Thanks for letting me know how things turned out!
Posted by: Kirk | Wednesday, 10 December 2008 at 07:43 AM
THIS LOOKS AMAZING!! I am so making this tonight!
Posted by: Hannah J | Friday, 20 January 2012 at 03:33 PM
Hi Hannah - This takes a bit of effort, but is well worth it.
Posted by: Kirk | Friday, 20 January 2012 at 03:54 PM