Ingredients with Measurements:
- 1 large eggplant, cut into bite-sized pieces
- 1/2 cup dashi broth
- 1/4 cup sake
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons miso paste
- 1 tablespoon vegetable oil
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the eggplant and sauté for 5-7 minutes, until lightly browned.
3. In a separate bowl, mix together the dashi broth, sake, mirin, soy sauce, sugar, and miso paste.
4. Pour the mixture over the eggplant and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the eggplant is tender.
6. Serve hot, garnished with chopped green onions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 16g
Protein: 3g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of dashi broth.
- White wine or rice vinegar can be used instead of sake.
- Honey or maple syrup can be used instead of sugar.
- Red miso paste can be used instead of white miso paste.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use different vegetables such as zucchini or bell peppers.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to cut the eggplant into bite-sized pieces for even cooking.
- Stir the mixture occasionally to prevent sticking.
- Adjust the sweetness and saltiness to your liking by adding more sugar or soy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions and cilantro on top.
Garnishes:
Chopped green onions and cilantro
Pairings:
- Steamed rice
- Grilled chicken or fish
- Stir-fried vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the eggplant is too tough, simmer for a few more minutes until tender.
- If the mixture is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Be sure to cook the eggplant thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Kasujiru is a traditional Japanese soup made with miso paste and sake. It is often served with vegetables such as eggplant and mushrooms.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve hot as a main dish or side dish.
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Region: Japanese