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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Eggplant Simmered in Miso Paste
- Ingredients (Serves 4)
- *700g/ 25oz eggplants
*2 cups dashi (soup stock)
*2 to 3 tbsp soy sauce
*3 tbsp mirin (a sweet cooking sake)
*3 tbsp sugar
*2 tbsp miso paste
*4 tbsp vegetable oil
*A little grated ginger
1 Remove the ends of the eggplant and peel it lengthwise. Cut it in half lengthwise. Make slits in the skin of the eggplant and cut it into 3 cm pieces. Soak it in water to remove the bitterness. Remove from water and dry the eggplant thoroughly.
2 Turn the heat on medium and heat the vegetable oil in the pan. Fry the eggplant evenly and add the dashi stock, sugar, soy sauce and mirin. When it comes to a boil, reduce the heat.
3 Add the miso paste when the eggplant has absorbed the dashi stock. Continue simmering the eggplant mix until the liquid is almost reduced.