Braised Eggplant In Sesame And Bean Sauce (nasu No Rikyu Ni)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb eggplant
• 3 tablespoons vegetable oil
• 1/3 cup dashi (basic japanese soup stock)
• 2 1/2-3 tablespoons sendai miso (dark bean paste)
• 2 tablespoons sugar
• 1 1/2 tablespoons sake
• 2 teaspoons sesame seeds

Recipe

• 1 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 1/2-inch cubes and saute them in the oil over high heat, stirring, until translucent. pour in the dashi, lower the heat to barely maintain a simmer, and cook for 5 minutes. if you have a dropped lid, use it,; if not, leave a regular lid askew, stirring occasionally.
• 2 in a small saucepan over low heat combine the bean paste, sugar, and sake, stirring until smooth. stir this sauce into the simmering eggplant and cook for 2 more minutes.
• 3 dry toast the sesame seeds in a skillet until they are golden. transfer them to a suribachi (japanese grinding mortar) and grind them coarsely, or turn them out on a dry cutting board and cut them (as you would mince parsley) to release their aroma. fold half the sesame seeds into the eggplant mixture, before removing from the heat.
• 4 enjoy the eggplant warm or at room temperature. just before serving, garnish with the remaining sesame seeds.