Braised Eggplant in Sesame and Bean Sauce

Name: Braised Eggplant in Sesame and Bean Sauce (Nasu No Rikyū Ni )
Cuisine: Japan
Ingredients: ¾-pound eggplant; 3 tablespoons vegetable oil; ⅓ cup dashi (Basic Soup Stock); 2¼–3 tablespoons Sendai miso (dark bean paste); 2¼–3 tablespoons Sendai miso (dark bean paste); 2 tablespoons sugar; 1½ tablespoons saké (rice wine); 2 teaspoons white sesame seeds

Nasu No Rikyū Ni

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Tender chunks of eggplant braised in a dark, smooth, pungent sauce are garnished with freshly roasted white sesame seeds to make a memorable vegetable accompaniment to Salt-Grilled Fish, steamed chicken or a fluffy omelet.

Ingredients

¾-pound eggplant
3 tablespoons vegetable oil
⅓ cup<

Asia
Japan
Side dish

Method

Remove the stem and peel the eggplant unless you are sure the skin will not be tough (Japanese miniature eggplants are very sweet with tender skins; if you can find them, just quarter them). Cut the eggplant into ½-inch cubes and sauté them in the oil over high heat, stirring, until translucent. Pour in the soup stock, lower the heat to barely maintain a simmer, and cook for 5 minutes. If you h