Aubergine cooked with sweet miso and pea rice, recipe from a Japanese granny

Japan Stories

2nd May, 2023

Baked aubergine with sweet miso 
1 aubergine (if possible from Kaga) 
1 tablespoon miso
1 tablespoon of sake
1 tablespoon mirin 
2 teaspoons sugar

Cut the aubergine into three-centimetre-thick slices and fry them in neutral oil on a pan. It should be cooked through over medium heat and both sides should be golden brown. Mix the other ingredients in a small saucepan and bring to the boil, remove from the heat and pour over the aubergine. Finally add a little chopped leek and sesame seeds.

Rice with peas 
200 g of rice
200 g of sticky rice
100 g of peas
5 cm of konbu
1 teaspoon of salt
1 teaspoon of sake

Rinse the rice and set aside in a sieve. Cook the peas in 500 grams of boiling salted water. Turn off the heat and add the konbu. Leave to infuse and cool. Transfer the cooking water to the rice cooker with the rice and cook on the normal setting. Gently mix the peas with the rice. 
Personally, I add a little cooked octopus. It is delicious!  
You can find round aubergines at some greengrocers, so if you can find them, try these!

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