Nasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. The mirin will make the simmered dish glaze in brilliant shine, and dashi, shoyu, and sugar to add the umami.It's time to challenge yourself and make your own "Mugen Nasu"!
Wash the Eggplants and cut them in half vertically.
Score the skin of the eggplants. Make sure to avoid cutting it too deep.
Add 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)
Pour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.
While cooking for eggplants, mix all the ingredients for Nimono sauce/Stock together and put it aside.
Cook the Nimono Sauce/Stocks by pouring into the pan until it start boiling. Then, cover with lid and simmer it with low heat for 8-10 minutes.