Braised Eggplant in Sesame and Bean Sauce (Nasu No Rikyu Ni)

1. 1

   Remove the stem and peel the eggplant unless you are sure the skin will not be tough (Japanese miniature eggplants are very sweet with tender skins; if you can find them, just quarter them) Cut the eggplant into 1/2-inch cubes and saute them in the oil over high heat, stirring, until translucent.

2. 2

   Pour in the dashi, lower the heat to barely maintain a simmer, and cook for 5 minutes.

3. 3

   If you have a dropped lid, use it,; if not, leave a regular lid askew, stirring occasionally.

4. 4

   In a small saucepan over low heat combine the bean paste, sugar, and sake, stirring until smooth.

5. 5

   Stir this sauce into the simmering eggplant and cook for 2 more minutes.

6. 6

   Dry toast the sesame seeds in a skillet until they are golden.

7. 7

   Transfer them to a suribachi (Japanese grinding mortar) and grind them coarsely, or turn them out on a dry cutting board and cut them (as you would mince parsley) to release their aroma.

8. 8

   Fold half the sesame seeds into the eggplant mixture, before removing from the heat.

9. 9

   Enjoy the eggplant warm or at room temperature.

10. 10

    Just before serving, garnish with the remaining sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.