Nasu no Nibitashi

Nasu no Nibitashi is a traditional Japanese side dish featuring eggplant simmered in a savory dashi broth, offering a rich umami flavor that is both comforting and satisfying. This vegan version captures the essence of the dish while being entirely plant-based, making it a delightful addition to any meal.

Ingredients

• Japanese eggplant - 2 medium (about 200g)
• Soy sauce - 2 tablespoons (30ml)
• Mirin - 1 tablespoon (15ml)
• Dashi stock (vegan) - 1 cup (240ml)
• Sesame oil - 1 teaspoon (5ml)
• Scallions - 2 stalks, finely chopped
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Toasted sesame seeds - 1 tablespoon (15g)

Steps

1. 1. Begin by slicing the Japanese eggplants in half lengthwise and then into bite-sized pieces.
2. 2. In a saucepan, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. 3. Add the eggplant pieces to the saucepan and cook for another 2-3 minutes, stirring occasionally, until they start to soften.
4. 4. Pour in the vegan dashi stock, soy sauce, and mirin. Bring the mixture to a simmer.
5. 5. Cover the saucepan and let it simmer on low heat for about 15 minutes, or until the eggplants are tender and have absorbed the flavors.
6. 6. Once cooked, remove from heat and let it cool for a few minutes.
7. 7. Serve warm, garnished with chopped scallions and toasted sesame seeds.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 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, which help combat oxidative stress.
• Low in calories, making it a great option for weight management.

Tags