Recipe for Sauted Eggplant with Miso Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
4 sm Japanese eggplant, (about 4 oz. each)
halved lengthwise
Peanut oil as needed
4 tbl red miso
1 tbl mirin, (sweet rice wine)
1/2 tbl sugar
4 tbl kombu-dashi, (see note)
Instructions:
Instructions: 4 SERVINGS VEGAN

Kazuhiro Okochi, executive chef at Sushi-Ko restaurant in Washington, D.C., says that this is one of the restaurants most popular dishes and one of the simplest to prepare.

Heat a nonstick skillet over medium-high heat. Brush eggplant halves on both sides lightly with peanut oil. Cook until lightly browned and soft, turning once, about 5 minutes on each side.

Sauce: In medium bowl, whisk together miso, mirin, sugar and kombu-dashi or vegetable broth.

To serve: Place two eggplant halves in four individual serving dishes.

Drizzle with 2 tablespoons sauce. Serve warm.

NOTE: To make Kombu-dashi, soak 1 5-inch piece kombu (dried kelp) in 4 cups water for 1 hour. Place kombu and water in saucepan over low heat. Slowly bring to a boil. Remove kombu and discard. Refrigerate unused portion, coveted, for later use.

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