| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
Vegan |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Japanese eggplant; (about 4 oz. each) |
|
|
Halved lengthwise |
|
|
Peanut oil as needed |
| 4 |
tb |
Red miso |
| 1 |
tb |
Mirin; (sweet rice wine) |
| 1 1/2 |
tb |
Sugar |
| 4 |
tb |
Kombu-dashi; (see note) |
|
|
OR vegetable broth |
INSTRUCTIONS
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.
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