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.
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:
Quick and tasty. Will try that epplant one tonight to go along with some asian noodles with vegs.
Hi KAt - I have that cookbook, I better take a closer look at it......
Rowena & Kirk, hope you both like this.
Take care.
Kat
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.
I've had eggplant baked with a miso paste before Mary, if you try this recipe, I hope you like it :)
Take care.
Kat
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!
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
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