Friday, June 29, 2012


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.


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.

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.

Rowena said... 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 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.