Aubergines, sweet potatoes, tofu and wakame with rice

Aubergines, sweet potatoes, tofu and wakame with rice

Aubergines are very popular in Japan and there are many different ways of cooking them. Japanese aubergines are much smaller than the ones you can buy here, so I pick the smallest I can find. You need several typically Japanese ingredients for this but I bought everything in the local supermarket except the wakame, which I bought in a local Chinese supermarket.

           • 700 kcal per person  

Ingredients

For two people:

  • Fresh ingredients & groceries
    • about 300 g sweet potatoes
    • 1 small aubergine (if you have real Japanese aubergines you’ll need three of them)
    • half a packet of silken tofu (150 g)
    • 1 cm fresh ginger
  • From the store cupboard
    • 1 cup of Japanese rice
    • 1 tablespoon miso paste
    • 2 tablespoon mirin
    • a tablespoon of dried wakame
    • shichimi togarashi and golden sesame seeds for seasoning (optional)

Preparation

  • Cook the rice (see basics for how to cook Japanese rice).
  • While the rice is cooking:
    • Soak the wakame in about half a liter of water. It will increase in volume by up to 6 times.
    • Wash and clean the sweet potatoes and aubergines.
    • Cut the aubergines in round slices of about 3-5 mm thick.
    • Cut the sweet potatoes in pieces of about 2 by 3 cm and about 3 mm thick.
    • Slice the ginger as thin as you can.
    • Put the aubergines, sweet potatoes and ginger in a microwave pot and add the mirin. Cook for 8 minutes at full power (900 W).
    • After 10 minutes, take the pot out of the microwave and pour about 100 ml of the cooking liquid into a bowl. Put the miso into the bowl and mix until it is dissolved.
    • Drain the wakame and add it to microwave pot.
    • Cut the tofu into small cubes (about 1 cm on the side) and add it to microwave pot.
    • Pour the miso mixture over it and mix the ingredients taking care not to mash the tofu pieces.
    • Cook for 3 minutes at full power (900 W).
  • Serve with the rice and season to taste with shichimi togarashi and golden sesame seeds.

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