Friday, September 12, 2008

Miso Cheese Simmered Eggplant Witch

Hello! It rained yesterday and the high was 78F (26C). It was little cool outside, but going up to 86F (30C) from today for about a week again. High temp low humidity is bearable, you know!

Today, as I said before, I will translate my eggplant recipe. I'm ahead of the season but it's a great Halloween recipe idea ;)

Miso Cheese Simmered Eggplant Witch

Difficulty: Medium
Time: 30min
Number of servings: 4

4 eggplants (5-6 inches long)
50g (1.8oz.) cream cheese
* 1 tbsp. miso (preferably red miso)
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sugar
* 1 tbsp. sake
200cc dashi broth (using packaged dashi powder saves time)
4 star-shaped thick carrot slices

1. Cut cream cheese into small pieces.
2. Make "Chasen Nasu" and soak in water to remove the oxalic acid. The procedure for "Chasen Nasu" is HERE.
3. Microwave cream cheese on Medium 500 W (50-60%) for about 30 seconds until softened. Then add A and mix well.
4. Heat 3. in a pan and add dashi broth little by little. Keep stirring once every few times until dissolved.
5. Add Chasen Nasu and carrot slices, then cook on low heat for 20 minutes. Keep flipping eggplants once every few minutes until done and sauce thickens.
6. Pour the sauce on a dish, twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with a toothpick (like a magic stick) and stick it on to the eggplant witch.

My original recipe in Japanese is here.

Actually, I was going to post this last night, but again I dozed off...
Monday is a holiday: Respect-for-the-Aged Day! On Wednesday, my boyfriend was busy and we couldn't go out for a dinner. Hope we could this weekend.

Have a good weekend :)

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