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Eggplant, Togan and Tofu in Miso

Demonstrated by: Chef Jason Kina of Ihilani Resort and Spa.
Okinawan Recipes - August 1, 1999.

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Ingredients:

Eggplant, Togan and Tofu in Miso

  • 2 tablespoons salad oil
  • 1 small onion, sliced
  • 2 long eggplants, cut in 1/4-inch diagonal slices
  • 3/4 lb togan (winter melon), peeled and cubed
  • 1 cup dashi (soup stock)
  • 3 tablespoons white miso (fermented soy bean paste)
  • 1 tablespoon slivered ginger root
  • 1/4 cup mirin (sweet rice wine)
  • 1 teaspoon sesame oil
  • 1 block (20 oz) firm tofu, cubed
  • 1/2 cup sliced green onions
  • Salt and pepper to taste

Directions:

  1. In a skillet, heat oil.
  2. Saute onion until tender.
  3. Add eggplant and togan; cook for about 2 minutes.
  4. Add dashi, miso, ginger, mirin, and sesame oil.
  5. Cook until togan is slightly tender.
  6. Add tofu and green onions; cook until tofu is heated.
  7. Season with salt and pepper.

Makes 4 servings.

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