Nasu no Sakamushi

Nasu no Sakamushi is a delightful Japanese steamed eggplant dish infused with savory flavors and a hint of umami, making it both comforting and satisfying. This vegetarian main dish highlights the natural sweetness of eggplant, complemented by a rich soy sauce-based broth.

Ingredients

• Japanese eggplant - 2 medium-sized
• Soy sauce - 30 ml
• Mirin - 15 ml
• Sake - 15 ml
• Dashi (vegetarian) - 120 ml
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Scallions - 2, chopped
• Shiitake mushrooms - 50 grams, sliced
• Tofu (firm) - 100 grams, cubed
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Start by cutting the Japanese eggplants in half lengthwise and scoring the flesh in a crisscross pattern to help them absorb the flavors.
2. In a bowl, mix the soy sauce, mirin, sake, and dashi to create the broth.
3. Heat the sesame oil in a pan over medium heat, then add the minced garlic, grated ginger, and sliced shiitake mushrooms. Sauté until fragrant and the mushrooms are soft, about 3-4 minutes.
4. Add the cubed tofu to the pan and gently toss to combine with the garlic and ginger mixture. Pour in the broth and let it simmer for 5 minutes.
5. Place the cut eggplants in a steamer basket and sprinkle with half of the chopped scallions. Pour the broth mixture over the eggplants.
6. Cover the steamer and steam the eggplants for about 10-12 minutes, or until they are tender.
7. Once done, carefully remove the eggplants and place them on serving plates. Drizzle with any remaining broth and garnish with the rest of the scallions and toasted sesame seeds.
8. Serve hot and enjoy your Nasu no Sakamushi!

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, supporting heart health.
• High in fiber, aiding in digestion and promoting satiety.

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