Grilled Eggplant Ohitashi recipe - ingredients, nutrition and when to eat it
This Japanese side dish is made by soaking grilled eggplant in dashi and soy sauce and serving it chilled.
This Japanese side dish is made by soaking grilled eggplant in dashi and soy sauce and serving it chilled. The tender eggplant absorbs the gentle bonito aroma and savory broth, making it a light accompaniment to lunch or dinner on a hot day.
Japanese · 25 minutes to cook
Nutrition (per 337g serving): 113.4 kcal · protein 4.8g · carbohydrate 13.4g · fat 5.1g · sodium 1205.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Prick the eggplant skin in a few places with a fork before grilling to help prevent it from bursting as it cooks.
Tips: Adding hot eggplant straight to the broth can dilute it, so let the eggplant cool slightly first.
Tips: It’s easier to adjust the seasoning after the eggplant has absorbed the broth.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Water — 100 ml
- Bonito flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Mirin — 1 tsp
- Ginger — 5 g
- Green onion — 5 g
- Cooking oil — 1 tsp