Smoked Aubergine And Edamame Japanese Stew Recipe

About this recipe

A hearty smoked aubergine and edamame stew simmered in a delicate miso broth, perfect for a comforting dinner. Packed with protein and umami-rich flavors.

Ingredients

• 250 G Long Aubergine/Brinjal - 250g
• 100 G Hapi Dry Roasted Edamame 100g
• 100 g Yorkshire English Carrots 100G
• 30G Shiitake Mushrooms, 30G
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• - Potts Vegetable Stock Can
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. Wash and slice the aubergine into thick rounds, then char them on an open flame until smoky and soft.
2. 2. Peel and chop the carrots into bite-sized pieces and slice the shiitake mushrooms thinly.
3. 3. Mince the ginger and garlic, and finely slice the spring onions, separating the white and green parts.
4. 4. Heat the sesame oil in a large pot over medium heat, then sauté the ginger, garlic, and white parts of the spring onions for 2 minutes.
5. 5. Add the carrots and mushrooms to the pot, stirring for 3 minutes until softened slightly.
6. 6. Pour in the vegetable stock and bring to a gentle boil, then stir in the miso paste and soy sauce until dissolved.
7. 7. Add the charred aubergine and edamame to the pot, simmering for 10 minutes until flavors meld.
8. 8. Mix the cornstarch with water to create a slurry, then stir it into the stew to thicken the broth slightly.
9. 9. Adjust seasoning to taste and let the stew simmer for 5 more minutes, ensuring all ingredients are tender.
10. 10. Serve the stew hot, garnished with the green parts of the spring onions for a fresh finish.