Friday, June 29, 2012

miso-ae

DSC01554 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.

DSC01555 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.

7 comments:

Rowena... said...

Quick and tasty. Will try that epplant one tonight to go along with some asian noodles with vegs.

KirkK said...

Hi KAt - I have that cookbook, I better take a closer look at it......

K and S said...

Rowena & Kirk, hope you both like this.

Take care.
Kat

Mary Richardson said...

Yum! I had a baked potato covered and baked with miso paste in Kyoto. It was awesome! I've never thought of it with eggplant or okra.

K and S said...

I've had eggplant baked with a miso paste before Mary, if you try this recipe, I hope you like it :)

Take care.
Kat

Rowena... said...

Well...so I made it last night and it tasted good but was probably waaaay different from how your's must've tasted. First thing, I only had kurano kaori red miso. Secondly, I only had black sesame seeds. Cooked the eggplant, skins off, until almost soft and then added some green beans and continued to cook until crisp-tender. Poured the sauce over everything....no leftovers whatsoever!

K and S said...

the miso in Hawaii is whitish, kinda like the stuff we get in Kyoto, Rowena, red might've been stronger in miso taste?! I'm gonna try this again when I get back because my miso is more brownish.

Take care.
Kat