Nasu no Itame
Nasu no itame ni (煮 ス の 炒 め 煮), braised aubergines.
The literal translation? Eggplant first sautéed and then simmer in the broth.
INGREDIENTS
- Eggplants - 3 to 4
- Garlic - 4 to 5 teeth
- Frying oil
SAUCE
- Shoyu - 3 tablespoons
- Sake - 1/4 spoon
- Mirin - 1/2 spoon
- Vinegar - 1 tablespoon
- Shitimi - a little
- Chives - minced
DIRECTIONS
- Cut the eggplants long, then in lozenges; soak for a few minutes and drain.
- Fry the garlic, put the eggplants (a little of each and braise fast)
- Add the ingredients of the sauce, the chopped chives and the braised aubergines.
- Mix well and serve.
