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PETITCHEF

Japanese country-style eggplant: nasu no inaka ni


Ingredients

- 8 Japanese eggplants or one large eggplant
- 3 tablespoons vegetable oil
- 1/4 teaspoon chili pepper flakes, to taste
- 1 packet dried bonaito flakes
- 3 1/2 tablespoons soy sauce
- 3 tablespoons mirin
- 1 cup water

Preparation

Step 1

Score Asian eggplants lengthwise every half inch.

Step 2

If using regular eggplant, cut off ends and then cut remainder into 1 cubes, but do no peel.

Step 3

Put all ingredients in a sturdy pot and stir to coat.

Step 4

Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly

Step 5

Serve hot or cold.

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