Mushinasu
Mushinasu
(Steamed Eggplant)
Mushinasu
(Serves 4) Any leftovers can be left in the sauce for one day.
Ingredients
4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon chopped onions
- 1 Tablespoon rice vinegar
- 1/2 to 1 Tablespoon rice syrup
Directions
Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.
Total calories per serving: 78
Fat: 2 grams
