Fish Sauce-Simmered Eggplant (Nasu No Kaiyaki)

1. 1

   Slice the eggplants down the middle lengthwise and cut crosswise on the diagonal into 5/16-inch (7-millimeter) pieces. Discard the tip ends. Soak the eggplant pieces in a bowl of cold water to remove the bitterness while you prepare the simmering water and six small bowls.

2. 2

   In a medium pot over medium-high heat, bring the konbu and 2 cups water to a simmer. Flavor the broth with the fish sauce and sake and simmer for 1 minute. Working in batches (a total of 3), throw in a large handful of eggplant and a pinch of slivered yuzu peel. As soon as the water comes back to a rollicking boil, skim out the eggplant and yuzu slivers into each of the prepared bowls and ladle in a tiny bit of the broth. The eggplant should be half raw and pleasantly springy. The broth should have a faint whiff of the sea. Give each person a pair of chopsticks and serve hot as a quick afternoon pick-me-up snack. Cook more as you go.

* Per serving · 4 servings · Values may vary.

No additional tips available.