Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Japanese eggplant; (about 4 oz. each) |
| \N \N | Halved lengthwise |
| \N \N | Peanut oil as needed |
| 4 tablespoons | Red miso |
| 1 tablespoon | Mirin; (sweet rice wine) |
| 1½ tablespoon | Sugar |
| 4 tablespoons | Kombu-dashi; (see note) |
| \N \N | OR vegetable broth |
4 SERVINGS VEGAN
Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurant's 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.