I haven’t posted anything since my birthday in September. I’ve been busy cooking and baking for the last 5 months. In fact, I was so busy cooking and baking, and learning restaurant business, that I couldn’t find any moment to post until now. This is an abbreviated version of a traditional Japanese first New Year’s meal. I had this at noon on the New Year’s Day, yet it was the first meal of 2017. I love love Japanese black beans simmered with tamari and sugar. They are so good and sweet. They are my favorite dessert.
Toasted rice cake in miso soup with lotus root, carrot, Japanese sweet potato, shimeji mushrooms and scallions
Quick pickled lotus root and carrots
Japanese black beans simmered with tamari and sugar
I was talking to my Mom on a phone. She mentioned what she made for herself the night before. Eggplant miso stir-fry, boiled spinach with sesame dressing, miso soup with tofu and wakame seaweed, rice. Pretty good. I don’t make that many dishes for 1 dinner any more unless It’s a special occasion. I love eggplants, but I don’t buy them often enough. Their season is now, late summer to beginning of fall. I saw Chinese eggplants at the local farmer’s market on last Sunday. I decided to make this classic dish.
5 Japanese eggplants or 3 Chinese eggplants (about 1 lb)
1 green pepper
1 red pepper
3 Tbsp vegetable oil
For the Sauce:
2 Tbsp miso (I like dark soy miso, but any miso would work)
1 Tbsp sake or mirin
1 Tbsp sugar
1″ ginger (grated)
1 tsp hot sesame oil
5 Tbsp water
Cut eggplants in a bite size. Cut bell peppers in strips. Slice onion in 1/2″ strips.
Heat 3 Tbsp vegetable oil in a wok or a large skillet.
Toss eggplants in. When they become little bit soft (~5 minutes), add bell peppers and onion.
Mix the sauce ingredients in a small bowl. Add it in the wok. Stir with a spatula for a few times to coat the vegetables with the sauce.
Put a lid on. Turn the heat to low. Simmer for 3 minutes.