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Side Dish
4 servings
40 minutes
20 minutes
Chef Martin Yan
1/4 cup Japanese soup stock (dashi)
1/4 cup sweet cooking rice wine (mirin)
2 tablespoons sugar
1 tablespoon soy sauce
3 tablespoons miso paste
2 tablespoons cooking oil
2 teaspoons sesame oil
2 Japanese eggplant, each about 5 inches long
1 onion
10 fresh Shiitake mushrooms
2 teaspoons toasted white sesame seeds
In a small pan, heat soup stock, rice wine, sugar and soy sauce over medium heat just until sugar dissolves. Remove from heat; add soybean paste; whisk until smooth. Set aside.
Combine cooking oil and sesame oil in a small bowl. Set aside.
Cut eggplants diagonally to make ovals about ¼-inch thick and 3 -inches long. Cut onion in half lengthwise, then cut crosswise into 1/4-inch-thick slices. With a wooden pick, skewer each slice to keep rings together. Remove and discard mushroom stems.
Heat a grill or wide frying pan over medium heat. Brush with a small amount of oil-sesame mix. Place vegetables on grill and brush with oil-sesame mix. Cook, turning once,brushing again with oil-sesame mix. Cook until vegetables are tender, about 3 minutes on each side.
Reduce heat to low. Brush half of soybean glaze over vegetables; cook for 30 seconds. Turn over, brush with remaining glaze, and cook for 30 seconds more. Place on a serving plate and sprinkle with sesame seeds.
Copyright Yan Can Cook Inc. 2014.
