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)
Eggplant and Beef Simmered in Miso
- Ingredients (Serves 4)
- *6-9 eggplants (700g)
*200g thinly sliced beef
*1 cup /200g dashi stock
*4 tbsp sugar
*3 tbsp miso
*3 tbsp soy sauce
*3 tbsp mirin sweet cooking sake
*2 tsp tobanjan(Chinese chili bean paste)
1 Cut off the calyxes and peel the eggplants lengthwise in a striped pattern.
2 Cut them into 3cm-thick round pieces.
3 Soak them in water for 4 to 5 minutes to remove the bitterness. Drain them, and pat them completely dry.
4 Combine the dashi stock, miso, sugar, soy sauce, mirin, and tobanjan in a bowl.
5 Heat the oil, and deep-fry the eggplants lightly. Put a bit of oil in a frying-pan, and cook the beef briefly. Add the eggplants.
6 Add the seasoning mixture, and simmer for a while.
7 Put on a drop-lid on, and simmer some more. Serve and garnish with grated ginger.