Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 sm Japanese eggplant; (about 4
- Halved lengthwise
- Peanut oil as needed
- 4 tb Red miso
- 1 tb Mirin; (sweet rice wine)
- 4 tb Kombu-dashi; (see note)
- OR vegetable broth
- 1 1/2 tb Sugar
Preparation
4 SERVINGS VEGAN Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurants most popular dishes and one of the simplest to prepare. Heat a nonstick skillet over medium-high heat. Brush eggplant halves on both sides lightly with peanut oil. Cook until lightly browned and soft, turning once, about 5 minutes on each side. Sauce: In medium bowl, whisk together miso, mirin, sugar and kombu-dashi or vegetable broth. To serve: Place two eggplant halves in four individual serving dishes. Drizzle with 2 tablespoons sauce. Serve warm. NOTE: To make Kombu-dashi, soak 1 5-inch piece kombu (dried kelp) in 4 cups water for 1 hour. Place kombu and water in saucepan over low heat. Slowly bring to a boil. Remove kombu and discard. Refrigerate unused portion, coveted, for later use. PER SERVING: 82 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 694mg SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 43 Converted by MM_Buster v2.0l.
