Miso Eggplant

HawaiiChef79's Note:

From "Ofukuro no Aji" cookbook.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 1.0 cups

• 1 lb Japanese eggplant (about 2 medium sized, long eggplants)
• 1 tablespoon sesame seed oil or 1 tablespoon vegetable oil
• ½ cup water
• 1 tablespoon mirin (optional) or 1 tablespoon sake (optional)
• 2 tablespoons light miso
• 1 teaspoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

Directions:

1. Slice eggplant into 1/4-inch circles.
2. Fry in sesame seed oil for a few minutes.
3. Add water and mirin or sake and cover and simmer until tender.
4. Mix miso, soy sauce and sugar in a small bowl.
5. Add to the eggplant mixture and stir-fry.
6. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

Reviews

[Rinshinomori]

This is indeed something ofukuro makes throughout Japan with some variation. Added a bit of sake and for color julienned carrots right before serving. This dish is perfect accompaniment to steamed white rice. Did not use cornstarch or optional water - did not need it. Thank you for posting. Made for Asian forum tag game Unrated Asian Recipe Cookbook.