Nibitashi d’aubergine

This is one of the “Osouzai” dishes, authentic Japanese home cooking. Every house has a version at home, one of the typical Japanese mother's recipes.

Ingredients: Serves 4~5 people

2 eggplants
3 tbsp. tablespoon of sesame oil

For the sauce:
1.5 tbsp. Soy Sauce soup
1 C. sugar soup
1 C. Sake soup (or white wine)
2 tbsp. *HONDASHI coffee® (8g)

20 cl of water


1. Peel, then cut the eggplants into sticks.


2. Prepare the sauce. Mix well.

3. Brown the eggplant sticks with sesame oil.


4. Pour the sauce over the eggplants.

Add 10cl of water, then cover and cook over low heat until softened. Add 10cl of water if necessary and cook uncovered until all the water evaporates.


Broth powder, made from dried bonito,
ready to use for soups and sauces.
You will find it in a Japanese grocery store.

Illustration : Laura Gomez
Illustration : Laura Gomez

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