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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

YAKI NASUBI (Broiled Eggplants), Japanese

Ingredients
  • 1 lb. eggplants (small Japanese type preferred, but large ones cut in small pieces may be used)
  • 2 tbsp. sesame oil (or salad oil)
  • 10 peanuts
  • 6 tbsp. miso (soy bean sauce)
  • 3 tbsp. Mirin (Japanese liqueur) or sherry sherry may be used
  • 3 tbsp. sugar
  • 1 egg yolk
  • 18 skewers for the eggplants
Preparation Instructions

Cut the small eggplants into halves, lengthwise. If large ones are used, cut into circles. Put on skewers from the side. Put oil on both sides and fry until brown, then turn over.

Make sauce with the soy bean sauce, sugar, sherry, and ground peanuts. A Japanese grinding bowl (suribachi) works well, but if you have none, just mix in a bowl and strain the sauce. Place in pan over the fire and add the egg yolk, stirring constantly, so as not to burn. When mixed thoroughly, dab a little of the sauce on the eggplants. Place the eggplants, with sauce on top, in the broiler and broil a few minutes until browned. Remove skewers and serve immediately.

Contributed by Mrs. Marty Oshida, 1950

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