Nasu Gohan

Nasu Gohan is a comforting Japanese rice dish featuring tender eggplant simmered in a savory soy sauce mixture, served over fluffy white rice. This vegetarian delight is not only delicious but also packed with flavor and nutrients.

Ingredients

• Japanese short-grain rice - 150 grams
• Water - 250 ml
• Eggplant (Nasu) - 200 grams
• Soy sauce - 30 ml
• Mirin - 15 ml
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Spring onion - 2 stalks, chopped
• Salt - to taste
• Black sesame seeds - for garnish

Steps

1. Rinse the Japanese short-grain rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pot, add the soaked rice and 250 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
3. While the rice is cooking, prepare the eggplant by cutting it into bite-sized cubes. Sprinkle a little salt on the eggplant and let it sit for 10 minutes to draw out moisture.
4. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
5. Add the eggplant to the skillet and cook until it begins to soften, about 5-7 minutes. Stir in the soy sauce and mirin, cooking for an additional 3-5 minutes until the eggplant is tender and well-coated in the sauce.
6. Fluff the cooked rice with a fork and serve it in bowls topped with the eggplant mixture.
7. Garnish with chopped spring onions and black sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 58 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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