Tofu Tu Nasubi Unbushi (Tofu to Nasubi no Nimono) Tofu and Eggplant
SERVES: 5
2 Tbsp. vegetable oil
1 tsp. sesame oil
1/2 lb. lean or belly pork, sliced in 1/4 inch strips
1 Tbsp. minced round onion
2 long eggplants - 1/4 inch round slices (soaked in water for 15 minutes)
3 Tbsp. white miso
1 block tofu, cut into 1 inch cubes, drained
1/2 cup green onions, cut in 1 inch lengths
Stock and seasoning:
1 cup pork or chicken stock
1 tsp. salt
1/2 tsp. msg
Saute pork in hot oil for 1 minute. Cook eggplants and onion until tender. Add miso, cook for 2 minutes, combine stock and tofu. Simmer for 10 minutes. Stir in green onions just before serving. Serve with hot rice.
