Simmer
Fish Sauce-Simmered Eggplant (Nasu No Kaiyaki)
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8 Reviews
Nancy S.
August 28, 2015
Hi HappyHugs. Japanese fish sauce is made from any number of fish (or shellfish) when they are plentiful. but the most common kinds available commercially are made from iwashi (sardine/anchovy), sandfish, mackerel, or squid. As a global term, fish sauce in Japanese is gyosho or uoshoyu. Regionally it is called shottsuru In Akita prefecture and ishiru or ishiri in Ishikawa prefecture. These days those are the two main fish sauce–producing areas of Japan. Currently, Japanese fish sauce is very difficult to find in the Ul.S. but we are working hard to change that. Thanks, Nancy
HappyHugs
August 28, 2015
Sounds delicious, but I am curious about "Japanese fish sauce"; what is that? What would it be called in Japanese??
arad
August 17, 2015
um, if any deliveries can arrive to your doorstep, you most certainly can get kombu. it's dried seaweed which preserves and transports easily. maybe check your favorite online market?
Nancy S.
August 11, 2015
Hi Connie, Sorry for the delay. I was sleeping when all this hit! Konbu is kelp and nori is laver, so completely different things. If you cannot get Maine dried kelp, then my advice is to check out Gold Mine Natural Food Co. for the konbu--it is such a beautiful ingredient to have in your kitchen: http://shop.goldminenaturalfoods.com/Japanese/products/28/ Hope this helps (and thanks for chiming in JbPatterson Ann Benioff!). Nancy
Connie T.
August 11, 2015
It would be nice to know what konbu is. I love the other ingredients and want to make this, but I am at a standstill with the konbu.
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