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Eggplant and Beef Simmered in Miso

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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.

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