Nasubito no Shiraae

Tender eggplant cubes coated in a creamy, nutty tofu dressing. The balance between sweet sesame and salty miso creates a velvety texture on the palate.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 117
• Protein: 6 g
• Carbs: 10 g
• Fat: 5 g

Ingredients

• 2 piece Eggplant (aubergine) ( in 2cm cubes )
• 150 g silken tofu ( pressed and drained )
• 2 tbsp Sesame seed ( toasted and ground )
• 1 tbsp miso paste ( preferably white )
• 1 tbsp White sugar
• 1 pinch Gray sea salt

Instructions

1. Preparing the eggplants

   Cut the eggplants into 2 cm cubes. Steam for 8 to 10 minutes until the flesh is soft and translucent. Let cool completely.

2. Pressing the tofu

   Wrap the silken tofu in a clean cloth. Place a weight on top for 15 minutes to extract excess water. The tofu should become dense and crumbly.

3. Toasting the sesame

   Toast the sesame seeds in a dry pan. As soon as they pop and release a nutty aroma, grind them in a mortar until they form an oily powder.

4. Making the Shiraae dressing

   Add the pressed tofu, miso paste, and sugar to the sesame. Work the mixture with a pestle until you get a smooth, thick cream that coats the spoon.

5. Final mix

   Gently fold the cold eggplant into the tofu cream. Mix by hand or with a spatula to coat each piece thoroughly without mashing them.

Chef's tips

• The tofu must be very well pressed, otherwise the sauce will be too watery and won't cling to the eggplant.
• Do not mix the eggplant while it is still warm, as it will cause the tofu sauce to split.

Storage

Keep refrigerated for up to 24 hours. Do not freeze, as the tofu will lose its creamy texture.