Tamagawa Salad

Ingredients

1 medium eggplant
400cc dashi soup stock
2 osaji miso paste
1 teaspooon sesame or regular cooking oil
chopped green onion (optional)

Steps

1. Prepare the eggplant: trip off the stem, cut the eggplant into half lengthwise, then slide into thin half-moons (about 5mm thick). Soak the slices in water for 5 minutes to reduce the bitterness. Drain well.
2. Prepare the dashi soup stock.
3. [optional] Lightly sautee the eggplant: Heat 1 kosaji oil in a small saucepan over medium heat. Add the eggplant and sautee for 1-2 minutes to bring out its flavor.
4. Add eggplant to the dashi soup stock and simmer for about 5 minutes, or until the eggplant is tender.
5. Add miso paste.
6. Serve.