@aisletotokyo: Full Recipe↓ Day 25/100 | NIBITASHI AUBERGINE 🛒 INGREDIENTS: Servings: 3 - Aubergine: 1 (300~350g) - Ginger: 15g [Seasoning] - Water: 125ml - Soy Sauce: 2 tbsp - White wine: 3 tbsp - Sugar: 1 tbsp [For garnish] - Scallions 🧑‍🍳 METHOD: 1. Cut the aubergine vertically into six wedges, and score the skin diagonally. Julienne the ginger. 2. Heat oil in a pan over medium heat, sauté the aubergine skin-side down, then flip to cook all sides. 3. Once lightly browned, add the seasonings and ginger, and bring to a boil. 4. Once boiling, lower the heat, and cook for 5 minutes. 5. Remove from the heat and let cool to allow the flavours to meld. 6. Garnish with scallions and serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Substitute 3 tbsp white wine with 1 1/2 tbsp Sake and 1 1/2 tbsp Mirin, and reduce sugar from 1 tbsp to 1 tsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #nibitashi #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

Open In TikTok:

Region: IE

Thursday 30 July 2026 16:00:00 GMT