Preparation time: 30 minutes
Servings: 4
Surprise your guests with this Japanese-style steamed miso eggplant! This gourmet dish goes perfectly with steamed rice.
INGREDIENTS
- 2 large eggplants
- 1 tsp sesame oil
Sauce mix:
- 1 shallot
- 3 Tbsp red miso paste
- 2 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 tsp corn starch
Warm salad:
- 100g kailan
- 200g edamame beans
- 1 pack shimeji mushrooms
- 125g dried barley (san yi mai)
- 1 red pepper
- 1 Tbsp light soy sauce
Garnish:
- Sesame seeds
Kitchen tools:
- Steamer
PREPARATION
Cut the kailan into coarse pieces. Remove the bottom of the shimeji mushrooms and disentangle them. Boil the dried barley in plenty of water for 30 minutes and drain the moisture. Cut the red pepper into rings.
Cut the eggplants in half. Create diamond-shaped notches. Brush the eggplants with sesame oil and put it on a hot grill pan. Grill the eggplants for a couple of minutes until grill stripes appear.
Fill the steamer with sufficient water and bring it to a boil. Put the plate with eggplants in the steaming basket, then cover with the lid. Steam the eggplants for about 20 to 30 minutes over high heat until soft. The steaming time depends on how thick the eggplants are.
Warm salad
Heat oil in a pan. Add the kalian, shimeji mushrooms, edamame beans and red pepper. Stir-fry the vegetables for about 3 minutes and season with a dash of soy sauce. Mix in the boiled barley. Scoop the vegetables onto a plate and put the steamed eggplants on top.
Mix the ingredients for the sauce mix in a bowl and chop the shallot finely. Fry the shallot over low heat, add the sauce mix and let the sauce thicken slightly. Pour the sauce on top of the eggplants. Sprinkle sesame seeds on top.