Japanese Eggplant Aubergine Tanaka and Dashi
Immerse yourself in the nuanced flavors of Japanese cuisine with this exquisite recipe for Japanese Eggplant Aubergine Tanaka and Dashi. Tender Japanese eggplants, scored for optimal flavor absorption, are pan-seared in fragrant sesame oil and then slowly simmered in a savory dashi broth infused with soy sauce, mirin, ginger, and a hint of sweetness. The result is a dish that's perfectly balanced between umami richness and delicate sweetness, further elevated by vibrant garnishes of green onions, toasted sesame seeds, and optional shiso leaves for a fresh, aromatic finish. Ideal as a warm appetizer or a light main dish, this recipe is a celebration of Japanese culinary artistry, offering a simple yet sophisticated way to enjoy eggplant at its finest.
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Recipe Information
Ingredients
- 4 whole Japanese eggplants (aubergines)
- 500 ml Dashi stock
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tsp Sugar
- 2 tbsp Sesame oil
- 2 stalks Green onions (scallions), thinly sliced
- 1 tsp Ginger, finely grated
- 1 tbsp Toasted sesame seeds
- 4 leaves Shiso leaves (optional)
Instructions
Trim the stems off the Japanese eggplants and slice each eggplant in half lengthwise.
Using the tip of a sharp knife, score the flesh side of the eggplants with a crisscross pattern. Be careful not to cut all the way through.
Heat 2 tbsp of sesame oil in a large skillet or pan over medium heat. Place the eggplants flesh-side down and cook for 3-4 minutes until golden brown.
Flip the eggplants over and cook the skin side for another 2 minutes until softened.
While the eggplants are cooking, prepare the dashi broth. In a small saucepan, combine the dashi stock, soy sauce, mirin, sugar, and grated ginger. Bring the mixture to a gentle simmer over low heat, stirring until the sugar dissolves.
Once the eggplants are cooked, pour the prepared dashi broth over the eggplants in the skillet. Cover the skillet with a lid and let the eggplants simmer for 10-15 minutes, or until they are tender and have absorbed the flavors of the broth.
Remove the skillet from the heat and let the dish cool slightly. Transfer the eggplants and broth to a serving dish.
Garnish with thinly sliced green onions, toasted sesame seeds, and optional shiso leaves for a fresh herbal note. Serve warm or at room temperature.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 55.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
