Nasu no Inaka-Ni (Country Style Eggplant)

I was reponsible for dinner tonight. I went online and found this side dish eggplant recipe that uses bonito flakes. I also made some miso soup with the flakes.  They both came out ono.   For the main dish I made miso butterfish. I'll post that recipe later.


I got this at Marukai.


It's actually for tea, but I put my bonito flakes in it.


I added the bag to 3 tbsp. oil, 3 1/2 tbsp. shoyu, 3 tbsp. mirin, and 1 c. water, poured over sliced up eggplant (about 6) and simmered for about 20 minutes.


I served it cold next to some tofu and topped with freshly shaved bonito flakes and shoyu.  Hooo hooo!!!