Eggplant sauteed with ginger and miso & pure mayonese dressing

This is an adaptation from  a 20% off price book about “quick and delicious favorites,  Japanese Homestyle dishes”. These eggplants turned out soooo good and it s great to learn more and more about the use of cornstarch in Asian cuisine. 


group 1: miso, soy sauce, sugar, water

group 2: vegetable oil, minced ginger, a mixture of little cornstarch in a bowl of water, a medium size eggplant in chuncks.

Combine the group 1 and stir well. Then heat oil together with ginger and vegetable, stir for few minutes and add the liquid from group 1 and the mix of water+cornstarch. Stir until tickens, serve immediately. Other vegetables can be added or used.

Here is a very first experiment with mayonnese sauce. This is a great recipe, dosage is very important:

  • 3 whole eggs
  • 1 tsp yellow mustard
  • salt and black pepper to taste
  • 3 Tsp apple cider vinegar or lime juice
  • 1 crushed garlic clove
  • 450 ml oil (grapeseed is very good)

Combine all the ingredients except oil and process until smooth and frothy. Then add oil gradually and keep processing (i used stick blender) until sauce  is thicker.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s