Miso Eggplant
"From "Ofukuro no Aji" cookbook."
photo by Rinshinomori
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1-2 cups
- Serves:
- 4
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
- Slice eggplant into 1/4-inch circles.
- Fry in sesame seed oil for a few minutes.
- Add water and mirin or sake and cover and simmer until tender.
- Mix miso, soy sauce and sugar in a small bowl.
- Add to the eggplant mixture and stir-fry.
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
Aloha!
<br>My name is Steve, and I am from Hawaii. I grew up in the kitchen. I am 29 years old. I have traveled throughout Asia, Europe and the United States, so I do have a different pallet than most. I like good, honest grub (yes, the restaurant in Tokyo, and just good food too).
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<br>So, just a personal pet peeve right now... I get so angry when I read reviews like this...
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<br>This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though. (She gave the recipe 3 stars)
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<br>Now is it just me or did she basically change the recipe sooooooo much that it became something new? If I were to make all the changes that this person did, I wouldn't have rated, just leave a private message.... But come on! If you review a recipe, review the recipe posted, not make major changes and then review!
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<br>Other than that, I am working on a cookbook of my favorite recipes for my family. I'm gonna give it out for Christmas this year! I'm really excited about that! woot!
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<br>I am famous for a few things... Red Velvet Cupcakes, Cheesecake Tarts, Furikake Chex Mix and cookies, cookies, cookies!
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg>
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<br>What does the ranking system mean to me?
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<br>5 stars - I will definitely make this again. Probably sooner than later. It might have required minor tweaking, but was a solid recipe.
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<br>4 stars - I will more than likely make this again. It might have required some tweaks, but overall was a great recipe.
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<br>3 stars - I might make this again. It was just ok.
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<br>2 stars - I will probably never make this again. I really didn't like it, and will make it again only if I had a gun pointed at my head.
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<br>1 star - Sorry. I will never make this again. Even if there was a gun to my head, I would not make it again. I had to throw it away / spit it out / my dog wouldn't go near it, etc.
