Peppered Mushrooms and Miso Eggplant Steaks (Dengaku Nasu)

Peppered Mushrooms

300g block of tofu (firm or extra firm), cut into 1cm cubes

1 onion, chopped

3 cups mixed mushrooms (enoki, oyster, et cetera), chopped

1/2 red chilil, finely chopped

1 garlic glove, finely chopped

salt

3 tbsp black pepper (or more to taste)

1 tbsp soy sauce

Fry the onion with the garlic (add a touch of salt to stop the onion from browning). When translucent, throw in the mixed mushrooms and chili.

Stir frequently for seven minutes before tossing in the tofu, soy sauce, and black pepper.

Cook for an additional two minutes before serving.

 

Miso Eggplant Steaks (Dengaku Nasu)

2 large eggplants, cut into 1cm thick slices

1 tbsp miso

2 tsps mirin

1 tbsp hot water

1/4 cup sesame seeds (white or black)

Preheat the oven to 200 degrees Celcius. Combine the miso, mirin, and hot water together in a small cup or bowl and mix together.

Oil a large tray and prepre the eggplant in a single layer. Brush or wipe them with the miso mixture.

Bake for twenty minutes, and allow to cool before serving.