Katsuobushi Nasu

Katsuobushi Nasu is a delightful vegetarian dish featuring eggplants simmered in a savory dashi broth, topped with aromatic katsuobushi flakes for umami depth. This comforting dish is perfect for a cozy meal and showcases the flavors of traditional Japanese cuisine.

Ingredients

• Eggplants - 2 medium
• Soy sauce - 30 ml
• Mirin - 30 ml
• Dashi stock - 240 ml
• Katsuobushi (bonito flakes) - 10 g
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Wash and slice the eggplants into 1 cm thick rounds.
2. In a large skillet, heat the sesame oil over medium heat.
3. Add the sliced eggplants to the skillet and sauté for about 5 minutes until they start to soften.
4. In a bowl, combine the soy sauce, mirin, and dashi stock. Pour this mixture over the eggplants.
5. Bring the mixture to a simmer, cover, and cook for 15 minutes until the eggplants are tender.
6. Remove the lid and allow the sauce to reduce for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with katsuobushi flakes and chopped green onions.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplants, promoting heart health.
• Low in calories, making it a great option for weight management.

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