Name: Braised Eggplant in Sesame and Bean Sauce (Nasu No Rikyū Ni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: ¾-pound eggplant; 3 tablespoons vegetable oil; ⅓ cup dashi (Basic Soup Stock); 2¼–3 tablespoons Sendai miso (dark bean paste); 2 tablespoons sugar; 1½ tablespoons saké (rice wine); 2 teaspoons white sesame seeds

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<

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