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The English version of My koji experiments is beneath the Hungarian post.
You have may heard about koji, but if not, let me introduce this versitile, super powerful, centuries old Japanese secret!
I think I don’t need to tell you any more how much I love Japanese cuisine. Most of the time when I’m cooking at home I’m trying to stay close to the Japanese diet and cook something tasty and nutritious that is ready in short period of time. In this post I like to show you another favourite aubergine dish of mine, called nasu nibitashi or braised aubergine. It is can be consumed as a starter or as a side dish.
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This recipe is a recreation of a taste that I experienced in a Thai restaurant. Peppery sweetness all in one bite… the recipe is very simple but requires few “special” ingredients that you can pick up from Asian grocery stores.