📝 About This Recipe
Nasubi Itame is a quintessential Japanese home-style comfort dish that transforms the humble eggplant into a melt-in-your-mouth delicacy. This recipe features tender Japanese eggplants seared until golden and tossed in a rich, umami-packed sweet miso glaze known as 'Miso-dare.' The result is a perfect balance of salty, sweet, and savory notes that highlights the creamy texture of the eggplant, making it an irresistible side dish or a satisfying vegetarian main.
🥗 Ingredients
Main Ingredients
- 3 medium Japanese or Chinese Eggplant (about 12-14 oz total; sliced into 3/4-inch thick bite-sized pieces)
- 3 tablespoons Neutral Oil (such as grapeseed, canola, or vegetable oil)
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 clove Garlic (minced)
The Miso Sauce (Miso-dare)
- 2 tablespoons Awase Miso (a blend of red and white miso for balanced flavor)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (adds depth and removes bitterness)
- 1 tablespoon Granulated Sugar (adjust to taste for sweetness)
- 1/2 teaspoon Soy Sauce (for a boost of savory depth)
- 1 tablespoon Water (to thin the sauce slightly)
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 teaspoon Toasted White Sesame Seeds
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for a hint of heat)
👨🍳 Instructions
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1
Begin by prepping the eggplants. Slice them into bite-sized rounds or wedges (rangiri style) about 3/4-inch thick. If the eggplant is particularly wide, cut the rounds into halves or quarters.
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2
Place the eggplant pieces in a large bowl of cold water for 10 minutes. This prevents oxidation and removes any potential bitterness. Drain thoroughly and pat them very dry with a clean kitchen towel or paper towels.
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3
In a small mixing bowl, whisk together the miso, mirin, sake, sugar, soy sauce, and water until the mixture is smooth and the sugar has mostly dissolved. Set aside.
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4
Heat a large non-stick skillet or wok over medium-high heat. Add the neutral oil and swirl to coat the surface.
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5
Once the oil is shimmering, add the eggplant pieces in a single layer. Let them sear undisturbed for 3-4 minutes until the bottoms are golden brown and slightly softened.
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6
Flip the eggplant pieces using tongs or a spatula. Continue to cook for another 3-4 minutes, adding an extra teaspoon of oil if the pan looks too dry (eggplants are like sponges!).
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7
Push the eggplant to the edges of the pan and add the grated ginger and minced garlic to the center. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
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8
Reduce the heat to medium-low. This is crucial to prevent the miso sauce from scorching, as it has a high sugar content.
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9
Pour the miso sauce mixture over the eggplant. Toss gently but thoroughly to ensure every piece is coated in the thick glaze.
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10
Simmer for 1-2 minutes, stirring occasionally, until the sauce has thickened and turned into a glossy lacquer that clings to the eggplant.
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11
Drizzle the toasted sesame oil over the dish and give it one final toss. Remove from heat immediately.
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12
Transfer to a serving plate and garnish generously with sliced green onions, toasted sesame seeds, and a sprinkle of shichimi togarashi for a touch of spice.
💡 Chef's Tips
Always pat the eggplant completely dry after soaking; moisture on the surface will cause it to steam rather than sear. Don't be afraid of using oil—eggplant requires a fair amount of fat to achieve that creamy, luxurious texture. If you cannot find Japanese eggplant, use Italian eggplant but peel strips of the skin off (zebra style) as the skin is thicker. Watch the heat carefully once the miso is added; the sugars in the mirin and miso can burn quickly and turn bitter. For a vegan version, ensure your miso paste is not fortified with dashi made from bonito (fish) flakes.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of short-grain Japanese white rice to soak up the extra miso sauce. Pair with a light Miso Soup and a side of chilled cucumber salad (Sunomono) for a complete Teishoku meal. This dish works beautifully as a cold side in a Bento box the next day. Serve with a crisp, dry Sake or a cold Japanese lager to cut through the richness of the miso. Add protein by stir-frying 1/4 lb of ground pork or chicken before adding the eggplant.