Prep 5 mins
Cook 15 mins
This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.
- 1 lb eggplant
- 2 1⁄2 tablespoons sugar, superfine (castor)
- 1 tablespoon soy sauce
- 1 tablespoon sake or 1 tablespoon very dry sherry
- 1 tablespoon rice vinegar
- 2 tablespoons sesame seeds, coarsely ground
- 2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
- 1⁄4 cup shallot (thinly sliced)
- 5 shiso leaves, cut into strips or 5 fresh mint leaves or 5 basil leaves, cut into strips
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.
You can also use tahini instead of Japanese sesame paste.
I don't know what I did wrong here but I followed the directions and the eggplant was like mush. I also should have peeled it because the skin was too tough. We didn't like the dressing either.
I made this for ZWT4 as well. I used Sherry, peanut butter & a mix of mint and basil leaves. I also used Japanese eggplant. I served it with some grilled pork. Yummy!