Nasu no salad

Eggplant and onion supreme

Eggplant and onion supreme

This lovely eggplant (nasu in Japanese) salad recipe is from a cookbook called Harumi’s Japanese Cooking. The book has tons of fabulous and (relatively) easy recipes, particularly for Westerners who have trouble getting Japanese ingredients.

Harumi Kurihara is a huge celebrity in Japan. She’s often called the country’s Martha Stewart, but I don’t think this is really apt. As far as I know, she hasn’t been in jail, and she doesn’t really do arts and crafts or whatever it is that Martha does. Her website is in Japanese only, but here’s an article in the New York Times that explains her rock star status: “Empress of Domesticity Drops In.”

Following Harumi’s advice, Yusuke microwaved the slices of baby eggplant before topping them with raw white onions. The recipe calls for myoga, too, but we substituted green onions, as recommended in the book. Yusuke roughly followed the recipe for the dressing:

  • 2 tbsp soy sauce
  • a bit of sugar
  • 1 tbsp sake
  • 1 tbsp rice wine vinegar
  • 2 tbsp peanut butter
  • sprinkling of sesame seeds

Instead of peanut butter, tahini or sesame paste could be used. Lovely.

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