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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3/4			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
dashi	1/3	cup		-	-	-	-
miso	2 1/2 - 3	tablespoons		0.0	0.0	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sake	1 1/2	1/2		-	-	-	-
white sesame seed	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.