This dish can be served as part of an assortment of sashimi. Sashimi is normally made with raw fish, but this is a delightful vegetarian substitute with an interesting texture.
Nasu
Course: VegetablesCuisine: JapanMakes 4 to 6 servings
This dish can be served as part of an assortment of sashimi. Sashimi is normally made with raw fish, but this is a delightful vegetarian substitute with an interesting texture.
Ingredients
Japanese or Chinese eggplant, stems removed — 3
Soy sauce — for serving
Wasabi — for serving
Pickled ginger (gari) — for serving
Directions
- Steam the eggplant in an Asian steamer for about 10 minutes, or until cooked through and softened. Do not overcook. The eggplant should be tender yet firm.
- Place the eggplant between two plates and weigh down with some heavy canned food. Set in the refrigerator to chill for 1 to 2 hours.
- Drain off any exuded liquid and slice into 1/4-inch slices on the diagonal. Fan the slices out on a service platter or tray and serve with an assortment of sashimi with soy sauce for dipping and a side of wasabi and pickled ginger.
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