Japanese country-style eggplant: nasu no inaka ni

Main Dish
4 servings
20 min
10 min
Very Easy


Number of serving: 4
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


  • Score Asian eggplants lengthwise every half inch.
  • If using regular eggplant, cut off ends and then cut remainder into 1 cubes, but do no peel.
  • Put all ingredients in a sturdy pot and stir to coat.
  • Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly
  • Serve hot or cold.


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