Katsuobushi no Nasu

Katsuobushi no Nasu is a delightful vegan Japanese side dish featuring eggplant sautéed to perfection with a savory, umami-rich sauce inspired by traditional katsuobushi. This dish beautifully balances the natural sweetness of eggplant with the depth of miso and soy sauce, making it a perfect accompaniment to any meal.

Ingredients

• Japanese eggplant - 200 grams
• Soy sauce - 1 tablespoon
• Miso paste (white) - 1 tablespoon
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Scallions (sliced) - 2 tablespoons
• Sesame seeds (toasted) - 1 tablespoon

Steps

1. Begin by slicing the Japanese eggplant into thin rounds, about 1 cm thick.
2. In a bowl, mix together soy sauce, miso paste, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger to create the sauce.
3. Heat a non-stick skillet over medium heat, then add a splash of water to prevent sticking.
4. Add the eggplant slices to the skillet and sauté for about 5-7 minutes, flipping occasionally until they are tender and slightly caramelized.
5. Pour the sauce over the cooked eggplant and stir to coat evenly, cooking for an additional 2-3 minutes until the sauce thickens slightly.
6. Remove from heat and garnish with sliced scallions and toasted sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting overall health.
• Low in calories and fat, making it a great addition to a balanced diet.

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