One of my mom's friends gave us some eggplant recently, so my mom suggested that we make miso-ae with it.
Miso-ae (mee-so-ah-ay) "ae" means to "coat it" in a miso sauce.
After washing and slicing the eggplant, I sauteed it in a non-stick pan, added a little water and covered it until it was tender.
Next time though, I will peel the eggplant because the skins were tough and bitter.
With the okra we received from another of my mom's friends, I used half of the miso-ae sauce on some okra and red bell pepper.
After washing and slicing the okra and red bell pepper, I also cooked this in a non-stick pan until it was tender.
Okra's slimy/sticky quality (especially when heated) is believed to help fight off heat exhaustion in Japan, which I've written about here.
Here's the recipe I used for the miso-ae sauce: makes about 1 cup
adapted from "The Legacy of the Japanese in Hawaii: Cuisine" by HJCC (Hawaii Japanese Cultural Center)
3 tablespoons mayonnaise
2.5 tablespoons miso (soy bean paste)
1.5 tablespoons sugar
2 tablespoons ground toasted sesame seeds
Combine and pour over cooled veggies.
NOTES: I really liked the okra version. I think this would be good with other types of veggies, maybe even as a dipping sauce for vegetable sticks.
I'm making this again.