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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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From Ofukuro no Aji cookbook. Ingredients:
1 lb japanese eggplant (about 2 medium sized, long eggplants) |
1 tablespoon sesame seed oil or 1 tablespoon vegetable oil |
1/2 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.
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