Ingredients

• 1¼  lbs Asian eggplants, halved lengthwise, and cut diagonally into 1½-inch pieces
• 2 tbsp mirin (Japanese rice wine)
• 2 tbsp soy sauce
• ½ tsp finely grated peeled ginger
• 1/8 tsp Japanese seven-spice powder
• 3 tbsp vegetable oil
• 1 tbsp finely chopped chives
• Salt to taste

Method

1. Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally for about 45 minutes.
2. Rinse eggplant under cold water and dry well, pressing out any excess moisture.
3. Stir together mirin, soy sauce, ginger, and seven-spice powder.
4. Heat oil in a 12-inch heavy pan over medium-high heat until it shimmers, then sauté eggplant until browned, for about 8 minutes.
5. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, in about 1 minute.
6. Serve hot or at room temperature, sprinkled with chives.

Ingredients

• ¾ lb edamame
• ½ small onion
• 2½ cup chicken soup stock
• ½ tbsp vegetable oil
• 12/3 cup milk
• 1½ tbsp butter

Method

1. Boil edamame beans.
2. Shell them and set aside.
3. Slice onion thinly.
4. Heat oil in a deep pan and saute onion slices.
5. Add chicken soup stock and edamame in the pan and simmer for 30 minutes on low heat.
6. Mix the soup in a blender.
7. Put the soup back in a deep pan and add milk.
8. Simmer for 5 minutes on low heat.
9. Add butter, salt, and pepper to season.

Ingredients

• 4 cups water
• 2 vegetable bouillon cubes
• 3 cups cooked dried adzuki beans
• 2 tsp vegetable oil
• 3 medium carrots, cut diagonally into 1/16-inch thick slices
• ¼ cup white miso
• 4 scallions, sliced thin

Method

1. In a heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
2. Add beans and simmer, stirring occasionally, 15 minutes.
3. In a heavy skillet heat oil over moderately high heat and stir-fry carrots until crisp, about 3 minutes.
4. Stir carrots into soup.
5. In a small bowl stir together miso and ½ cup hot broth until combined will and stir into soup.
6. Bring soup to a boil, stirring occasionally, and stir in scallions.