Fish sauce-simmered eggplant (nasu no kaiyaki)
Fish second courses
Simmering
My friends Kunikatsu and Mikako Seto served us a dead-simple dish of eggplant simmered in a whisper of broth. The heavenly broth was flavored with konbu, local mackerel fish sauce, and sake. Eggplant and fish sauce are a perfect match, since the bland eggplant always seems to want some punch. In the winter, Japanese leeks (negi) or thinly sliced daikon are used in place of the eggplant. You can also simmer chunks of peeled potatoes in the leftover simmering juices. <br /> <br />From Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC <br /> <br />Photos (c) Kenji Miura
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