Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Miso Soup with Grilled Eggplant and Okra
- Ingredients (Serves 4)
- *2 eggplants
*Myoga Japanese ginger
*4 cups / 800 ml dashi
*4 tbsp miso
1 Make a shallow incision around the tip of the eggplants, and grill them till they're tender.
2 Peel the eggplants cooling your fingertips in cold water.
Cut them lengthwise into 4 pieces.
3 Boil the okra for about 30 seconds.
Cool them under cold running water, and wipe them dry.
4 Then chop them finely.
5 Julienne the myoga.
6 Dissolve the miso in the warm dashi stock.
7 Place the eggplants and okra into serving bowls, pour in the miso soup, and garnish with myoga.