100. Braised Eggplant at Sushi Bon

It's that time of year again when we count down to New Times' Best Of 2012 issue in June. Starting today, Clean Plate Charlie will serve up 100 of our favorite dishes. If you have any nominations of your own, please add them to the comments or visit our Facebook...

By Melissa McCart

February 15, 2012

[
        {
          "name": "GPT - Billboard - Slot Inline - Content - Labeled - No Desktop",
          "component": "16971022",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "15769925",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "GPT - Rectangle 2x - Slot Auto-select - Labeled",
          "component": "15782206",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "GPT - Leaderboard to Tower - Slot Auto-select - Labeled",
          "component": "15782207",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

It's that time of year again when we count down to New Times' Best Of 2012 issue in June. Starting today, Clean Plate Charlie will serve up 100 of our favorite dishes. If you have any nominations of your own, please add them to the comments or visit our Facebook page.

100. Braised eggplant at Sushi Bon

When a bowl of Asian eggplant arrives, minuscule fingers from papery bonito flutter as if it were alive. Savory, salty, and sweet mark each delicious

bite of a dish that's braised in a soy and dashi broth. Dashi, or Japanese soup stock, is often made by soaking dried kelp, cured bonito flakes, and dried fish or shiitake mushrooms in water. The result is umami-rich and savory.

Vegetables are the starters at Sushi Bon, where regulars direct rookies from the laminated menu to specials on the whiteboard. Chef Ebi Hana's vegetable dishes such as this one are often as memorable as the fish.

Sushi Bon is one of the rare spots in South Florida that serves fresh-caught fish, straight from the boat. Read last week's review as to why the restaurant should be in a sushi aficionado's rotation.

KEEP NEW TIMES FREE... Since we started New Times, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.