Nasu no Oranda-ni
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Hetamurasaki is a small Kaga eggplant with thin skin and soft flesh that keeps its shape even after a long simmer.
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In Kanazawa it is scored with a cross and cooked whole in a clear broth of dashi and light soy sauce in summer, then eaten slightly cooled or chilled.
Ingredients
Instructions
- 1
Stem 8 eggplants and cut a lengthwise cross, leaving 2cm joined at the base.
Soak in 1000ml of the preparation water for 10 minutes.
- 2
Boil the remaining 1500ml water and blanch eggplants for 4 to 5 minutes.
When color deepens and they bend slightly, cool in cold water and discard all blanching water.
- 3
Boil 300ml dashi, 2.75 tablespoons light soy, 1 tablespoon each sake and sugar, and 0.33 teaspoon salt.
Slice chili to 3mm, add with eggplants, cover with a drop lid, and simmer 18 minutes.
- 4
When chopsticks enter the centers easily and liquid halves, remove from heat.
Drizzle 1 tablespoon sesame oil, cool 30 minutes, and chill 2 hours if serving cold.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「青木悦子の新じわもん王國 金澤料理」（著：青木悦子氏） · Checked: 2026-08-11
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