Name: Simmered Eggplant (Nasu no Nibitashi)
Cuisine: 和食
Ingredients: 2 eggplants (approx.); Mentsuyu (noodle soup base) to taste (enough to submerge 1/3 of the eggplant); Ginger to taste; Sesame oil approx. 1 tsp; Water for soaking; Shiraga negi (shredded scallion) to taste (for topping)

About "Simmered Eggplant (Nasu no Nibitashi)"

A time-saving recipe for making simmered eggplant (nibitashi) in a microwave using a 100-yen specialized container. Making fine diagonal scores on the eggplant skin allows the flavors to absorb easily, while using a drop lid prevents uneven cooking. Letting it cool slightly ensures the flavor fully infuses, resulting in a tender, elegant dish approved by professionals.

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Tips for Making "Simmered Eggplant (Nasu no Nibitashi)"

Prep
- Cutting the eggplant in half lengthwise and making fine diagonal scores on the skin helps the flavors absorb better.
Prep
- Soak the cut eggplant in water to remove bitterness, and pat dry thoroughly before cooking.
Seasoning
- Turn the eggplant over once to ensure the seasonings thoroughly coat the scored skin.
Cooking
- Using a drop lid prevents the eggplant from floating and ensures even cooking.
Finishing
- Instead of serving immediately, let it sit for about 5 minutes to cool slightly and absorb the flavors.

Ingredients for "Simmered Eggplant (Nasu no Nibitashi)"

6 items

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2eggplants (approx.)
Mentsuyu(noodle soup base) to taste (enough to submerge 1/3 of the eggplant)
Gingerto taste
Sesameoil approx. 1 tsp
Waterfor soaking
Shiraganegi (shredded scallion) to taste (for topping)

How to Make "Simmered Eggplant (Nasu no Nibitashi)"

1
Prepping the Eggplant
Cut the eggplants in half lengthwise. To help the flavors absorb, make fine diagonal scores on the skin side. After cutting, soak them in water to remove any bitterness.
Making fine diagonal scores on the skin is keyThoroughly pat dry before cooking
2
Adding Seasonings
Place the patted-dry eggplant in the specialized container. Pour in mentsuyu until about one-third of the eggplant is submerged, then add the ginger and sesame oil. Turn the eggplant over once with chopsticks to coat the scored skin with the seasonings.
Turn the eggplant over to coat it evenly with seasonings
3
Microwaving
To prevent the eggplant from floating, place the inner drop lid on top, cover with the outer lid, and microwave at 600W for 3 minutes.
Use a drop lid to prevent uneven cookingMicrowave at 600W for 3 minutes
4
Infusing the Flavor
Once heated, do not eat immediately. Let it sit for about 5 minutes until cooled slightly to allow the flavors to fully absorb.
Let sit for 5 minutes to cool slightly
5
Plating and Serving
Plate the flavor-infused eggplant and top generously with shredded scallions to serve.

Food Science

Why This Dish Tastes So Good

Combining the inosinate from the bonito flakes in the mentsuyu with the glutamate in the soy sauce and eggplant creates a powerful umami synergy. Additionally, the saltiness and sweetness of the mentsuyu, combined with the spiciness of the ginger and shredded scallions, and the aroma of the sesame oil, perfectly balances the five (and six) tastes for a deep, complex flavor. The lipids in the sesame oil also coat the eggplant, enhancing its richness and aroma.

Umami SynergyBalancing the Five and Six Tastes

Detailed Commentary on "Simmered Eggplant (Nasu no Nibitashi)"

* Content organized by topics from the video.

The Power of the Versatile Noodle Peeler

Food coordinator Yuko Nishita introduces the Noodle Peeler (1,320 yen), which has a wavy blade designed to cut vegetables into long, noodle-like strips. When she uses it on a carrot, beautiful julienned strips are created in an instant, impressing Chef Michiba. Next, she uses it on a daikon radish to create long daikon noodles that look just like pasta. Chef Michiba praises the beautiful presentation. Finally, she shreds a potato to demonstrate how easily this tool prepares shredded vegetables. With this gadget, dishes like Carrot Shirishiri, carrot rapées, and daikon salad can be made effortlessly without using a knife.

Tasting Dishes Made with Shredded Veggies

Using the vegetables shredded with the noodle peeler, Nishita quickly prepares a Potato Galette and Carrot Shirishiri, a traditional Okinawan dish. The galette is made simply with potatoes, salt, pepper, and olive oil. The shirishiri is made by sautéing carrots with salt and pepper, then binding them with eggs seasoned with shiro-dashi. Chef Michiba takes a bite of the shirishiri and immediately smiles, saying, 'Delicious.' He then tries the galette and is highly satisfied. He is deeply impressed by how authentic, delicious dishes can be made in such a short time while completely eliminating the hassle of hand-shredding.

Tackling Simmered Eggplant with a 100-Yen Gadget

Next, they introduce the 'Mugen Nasubi Nibitashi Shokunin' (Infinite Eggplant Simmering Master), a microwave container available for just 100 yen (excluding tax). This innovative gadget easily makes simmered eggplant (nibitashi), a classic Japanese dish that Chef Michiba is highly particular about. To prep, the eggplant is cut in half lengthwise, and fine diagonal scores are made on the skin to help it absorb flavor. Once cut, it is soaked in water to remove bitterness. While surprised by the low 100-yen price, Chef Michiba watches with great curiosity to see how it turns out, especially after the staff pressures him by saying, 'The Chef is very picky about simmered eggplant!'

Microwaving and Tips for Infusing Flavor

The patted-dry eggplant is placed in the specialized container. The container is gently curved to fit the shape of the eggplant perfectly, ensuring even seasoning even with a small amount of liquid. Mentsuyu is poured in until about one-third of the eggplant is submerged, followed by ginger and sesame oil. A key tip here is to turn the eggplant over once with chopsticks to ensure the seasonings coat the scored skin. To prevent the eggplant from floating and cooking unevenly, a specialized drop lid is placed on top, followed by the outer lid, and it is microwaved at 600W for 3 minutes. Once heated, it is left to sit for about 5 minutes to cool slightly and absorb the flavors.

Iron Chef Approves the Microwave Results

The flavor-infused eggplant is plated beautifully. To finish, it is topped with a generous amount of shredded scallions (shiraga negi), which Chef Michiba prepared himself using a green onion cutter (another 100-yen gadget). Facing a dish made with just 200 yen worth of handy gadgets, Chef Michiba takes a bite. Surprised by its tenderness and deep flavor, he simply says, 'Delicious.' The eggplant also retains its beautiful color. Impressed by the quality, which is hard to believe came from a quick microwave cook, Chef Michiba applauds and genuinely acknowledges the gadget's capability.

Young Chefs' Surprise and the Future of Gadgets

The young chefs in the kitchen also taste the simmered eggplant. They praise the professional-grade results, saying, 'It feels strange that this was made in a microwave,' and 'It has a melt-in-your-mouth texture, almost as if the eggplant was deep-fried first.' Some even admit, 'For 100 yen, I want one for my home.' Chef Michiba jokes, 'I'm amazed. With this, we might only need half the kitchen staff,' while expressing deep admiration for the evolution of kitchen gadgets. He concludes warmly, 'Knives have their merits, and tools have theirs. Anyone can make this easily, so I think I'll buy one next time,' appreciating both traditional skills and modern convenience.

About 鉄人の台所

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