Nasu to Piiman no Nitsumashi, or juicy braised eggplant and bell pepper, is a simple yet incredibly flavorful Japanese side dish that's perfect for adding depth to any meal. Its humble ingredients—eggplant, bell peppers, and a few pantry staples—transform into a symphony of sweet, savory, and slightly smoky notes through a gentle braising process. The tender texture of the eggplant, coupled with the crisp sweetness of the bell peppers, creates a delightful contrast that's both comforting and satisfying. This dish is a testament to the magic of Japanese home cooking, showcasing how everyday ingredients can be elevated to something truly special.
This recipe for Nasu to Piiman no Nitsumashi is incredibly easy to follow, even for beginner cooks. The straightforward method ensures a delicious result every time, making it a perfect weeknight addition to your dinner table. Ready to learn how to create this delicious Japanese side dish? Let's dive into the step-by-step instructions!
Tools Needed
Ingredients
- Eggplant: 3 pieces (approx. 220g)
- Bell pepper (green)
- Water
- Soy sauce
- Mirin
- Sugar
- Dashi stock (bonito stock)
- Grated ginger
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare Vegetables
- Cut off the stem and bottom, remove tough parts, cut in half, make shallow cuts on the surface, and cut into two equal parts. Soak in water for 5 minutes.
- Push the bottom inward, cut in half, remove seeds, and cut into bite-sized pieces. (Optional: remove the white pith).
- Drain and dry the eggplant, then coat with sesame oil to prevent discoloration.
Step 2. Sauté and Brown Vegetables
- Place eggplant skin-side down in a pan over medium heat and cook until lightly browned. Flip and cook the other side.
- Add bell peppers to the pan and cook until slightly browned.
Step 3. Simmer in Flavorful Sauce
- Combine water, soy sauce, mirin, sugar, and grated ginger. Mix well until sugar dissolves.
- Remove the eggplant and bell peppers from the pan. Add the simmering liquid to the pan and bring to a boil.
- Return the eggplant to the pan, simmer for about a minute. Add the bell peppers and simmer for another minute.
Step 4. Cool and Garnish
- Turn off the heat and let cool slightly to allow flavors to infuse. Garnish with bonito flakes before serving.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Making shallow cuts on the eggplant allows for better flavor penetration and even cooking.
- Soaking eggplant in water helps remove bitterness and any harmful bacteria.
- Coating eggplant with sesame oil before grilling prevents discoloration and reduces the amount of oil needed.
- Grill the eggplant skin-side down first to prevent discoloration.
- Simmering time for bell peppers can be adjusted to your preference for texture. Simmer longer for softer peppers.
Nutrition
- N/A
FAQs
1. Can I use other types of peppers besides bell peppers?
Yes! Other peppers like shishito or even a mild chili pepper can be substituted, but adjust cooking time as needed; thinner peppers will cook faster.
2. What if my eggplant is too watery?
To reduce excess moisture, you can salt the eggplant slices for 15-20 minutes before cooking. This will draw out the water, resulting in a less watery dish. Pat them dry before braising.
3. Can I make this dish ahead of time?
Absolutely! Nasu to Piiman no Nitsumashi tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This simple yet flavorful Nasu to Piiman no Nitsumashi is a perfect addition to any Japanese meal or even as a standalone vegetarian dish. Its ease of preparation and delicious taste make it a recipe you'll return to again and again. Enjoy the juicy, tender perfection of this delightful Japanese side dish!