Nasu No Inaka-Ni (Japanese Country Style Eggplant)
A comforting dish to enjoy on a cool night. I love this with just a bowl of steamed rice and a cup of hot green tea. Salty and savory and so so good. My sister enjoys her dish with some tofu and topped of with bonito flakes.
6 Japanese eggplant, 1 ½-inch slices
3 TB vegetable oil
1 c. water
3 TB dried bonito flakes, placed in tea bag
3 TB Aloha shoyu
3 TB mirin
¼ tsp. togashi (Japanese chili pepper flakes)
In a saucepan over medium heat; combine all ingredients; stir well to combine. Bring to a boil; reduce heat. Simmer 20 minutes; stirring as needed. Serve hot or cold. Serves 4-6.