Simple, super easy to prepare, healthy, and most of all, YUMMY.
This is another traditional Japanese mom’s recipe. Recently, it’s drawing attention as a vegan side dish in the Western style eating habits, too.
There are many people who don’t like eggplants, or don’t know their real values. They think eggplants are bitter, insipid, sometimes hard and sometimes spongy, mysterious stuff.
But when cooked properly, they taste incredible. And, it’s super easy to cook them “properly”. When combined with the Miso (fermented soybean paste) sauce, you’ll be surprised by the rich taste and flavor.
Can’t find the Japanese eggplants like in the photo? Don’t worry. The recipe works for any variety of .
Here’s the recipe.
- Cut off the tip of eggplants, and cut in half lengthwise.
- Score the skin all over.
- Put vegetable oil in a frying pan, and the skin surface side of the eggplants.
- Flip them, and cook on low heat until tender.
- Put 2 tablespoons of Miso (fermented soybean paste), 2 tablespoons of sugar, a tablespoon of Mirin (Japanese sweet rice wine), a tablespoon of Sake (Japanese rice wine), and half tablespoon of soy sauce in a pot.
- Mix (5) well, and cook until they come to a boil to prepare the Miso sauce.
- (4) on a plate, and add grated Japanese white radish.
- Sprinkle shredded Shiso leaf (Japanese basil) and ginger.
- Dress the dish with the Miso sauce (6).
The appearance is simple. But it stands out when presented on the gorgeous Urushi Glass Plates.
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Japanese mom's recipe series 004:
Grilled Japanese Eggplant with Miso Sauce on Syosaku Urushi Glass Flat Dinner Plate Vermilion with Gold Leaf, Dishwasher Safe.