Autumn Eggplant & Shiitake Mushrooms with a Sesame Sauce

1. 1

   Peel the eggplants and slice them vertically in half, and then horizontally into 7-8 mm slices.

2. 2

   Soak in water to remove the harsh taste.

3. 3

   Cut off the stems from the shiitake mushrooms and slice them into 5 mm pieces.

4. 4

   Don't throw out the stems, but also cut them into thin slices.

5. 5

   Boil the eggplant and shiitake in salted water.

6. 6

   Once boiled, drain the water.

7. 7

   Lightly wring out the excess moisture from the eggplant and shiitake, then add the sesame sauce.

8. 8

   Don't add it all at once, but add a little at a time to adjust the taste.

9. 9

   After this sits awhile, the vegetables will release more moisture, so test the flavor once again and then it's done.

10. 10

    Homemade sesame sauce is so easy to make.

11. 11

    It can be stored, which makes it very convenient to have on hand.

12. 12

    [Note:] In case you don't have sesame sauce, I recommend combining roasted and ground sesame seeds.

13. 13

    If you don't have both, using one or the other is fine!

* Per serving · 4 servings · Values may vary.

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