Steam eggplants until tender, about 6 minutes. While eggplant is steaming, make miso dressing by stirring together miso, sake, wter, sugar and ginger in a small pot. Heat for about 2 minutes. Set aside. When eggplant is tender, remove from steamer and cut into 1/4-inch thick slices. Arrange on serving platter and cover with miso Read More…
Ingredients:
4 Japanese eggplants, peeled 2 tablespoons white or red miso 4 tablespoons sake or mirin 2 tablespoons water 2 teaspoons sugar 1-inch piece fresh ginger, peeled and cut into slivers Cilantro, for garnish
Preparation:
Steam eggplants until tender, about 6 minutes.
While eggplant is steaming, make miso dressing by stirring together miso, sake, wter, sugar and ginger in a small pot. Heat for about 2 minutes. Set aside.
When eggplant is tender, remove from steamer and cut into 1/4-inch thick slices. Arrange on serving platter and cover with miso dressing. Garnish with cilantro and serve immediately.