I made this yesterday evening and it was so delicious!! Big thank you for the recipe and the lovely video. I actually couldn't get any tofu in my supermarket before cooking, so I used mashed chickpeas instead and it worked great :)
I am an eggplant fanatic! This recipe looks so amazing. I have meat in my diet - I like to cook & eat plant based foods also. One thing I love about your recipes & food is that you use pulses & not everything is 'pretend' meat. Plus - what you do with Tofu has given me ideas for my growing repertoire. Continued success I wish you Myoko - sending you weekend English love to you & your wonderful team. You continue to educate that as well as no meat in the food you eat - there is definitely no 'bull' in all you do. Thank you.
I cannot wait to try this dish! Simple ingredients we mostly habe at home made quickly up to a scrumptious meal. As I love eggplant and miso this recipe has potential to become a fav. Thanks Miyoko for sharing 🌻
This was a disaster for me. Went out and bought the Higa rice for about $15 for a 4 pound package, and bought three small US eggplants. Proceeded as per the directions. After baking, and scraping the eggplant into a bowl, there was a large amount of liquid in the mashed eggplant. So, I put the eggplant in a strainer and strained out as much liquid as I could. Then mixed the eggplant and tofu with the sauce and filled the eggplant shells. I had to bake them for over 1/2 hour as there were puddles of liquid in each eggplant--no way it was going to brown. Tastewise, it was OK, but the texture was not what I would have liked. It seemed like there should have been maybe a breadcrumb topping to give a textural constrast. You made a point of stating that you were using a Japanese cup, a metric cup, of rice. Well, my information is that a metric cup is 250 ml. Since a US cup is also 250 ml, I'm wondering what was the point of you making the distinction. Well, the one-knuckle rule sure didn't work for me. I think it's because it depends upon the size of the pot you're cooking the rice in. You never said what the capacity of your gifted pot was. It must be quite large. After putting up the rice, I began to think, "3 cups of rice is a huge amount of rice. I wonder whether the pot I'm cooking it in can accomodate that much cooked rice." Sure enough after about 25 minutes of cooking the rice was still hard. Eventually, I had to add some boiling water and transfer the pot to a larger one. After cooking further, all I had to show for my efforts was a tremendous amount of sludge, which will be thrown in the garbage after it cools down. As I said, a total failure for me.
I made this yesterday evening and it was so delicious!! Big thank you for the recipe and the lovely video. I actually couldn't get any tofu in my supermarket before cooking, so I used mashed chickpeas instead and it worked great :)
My mum’s Chinese and she’s would always emphasise the loosening of the rice. She liked to loosen it and then let it rest a little before serving.
I loved your food from the start I have your cheese book and Japanese one and just adore the recipes xxxx you are a star xxx hugs from Oz xxx
I am an eggplant fanatic!
This recipe looks so amazing.
I have meat in my diet - I like to cook & eat plant based foods also.
One thing I love about your recipes & food is that you use pulses & not everything is 'pretend' meat.
Plus - what you do with Tofu has given me ideas for my growing repertoire.
Continued success I wish you Myoko - sending you weekend English love to you & your wonderful team.
You continue to educate that as well as no meat in the food you eat - there is definitely no 'bull' in all you do.
Thank you.
Thanks for the tip on growing eggplant since spring planting season is coming.
this looks super comforting - will defo try - thanks!
I cannot wait to try this dish! Simple ingredients we mostly habe at home made quickly up to a scrumptious meal. As I love eggplant and miso this recipe has potential to become a fav.
Thanks Miyoko for sharing 🌻
I hope it does!
I made this and we thoroughly enjoyed…. Thank you
OK just pulled that cookbook off the shelf to follow along!
You call these oyster mushrooms but I've only seem them labeled as brown beech mushroom in asian markets.
That's what they are, actually!
I want to be your neighbor and just show up like that =) Looks amazing! I'll have to try it. Adding the ingredients to my shopping list.
Yummms I can't wait to try this
Amazing
love all these recipes. 😍 wow I made it today and it is so easy to make and totally delicious.
Glad you liked it!!
Wait, is this Myoko from Myoko’s creamery?
Yup
This was a disaster for me. Went out and bought the Higa rice for about $15 for a 4 pound package, and bought three small US eggplants. Proceeded as per the directions. After baking, and scraping the eggplant into a bowl, there was a large amount of liquid in the mashed eggplant. So, I put the eggplant in a strainer and strained out as much liquid as I could. Then mixed the eggplant and tofu with the sauce and filled the eggplant shells. I had to bake them for over 1/2 hour as there were puddles of liquid in each eggplant--no way it was going to brown. Tastewise, it was OK, but the texture was not what I would have liked. It seemed like there should have been maybe a breadcrumb topping to give a textural constrast.
You made a point of stating that you were using a Japanese cup, a metric cup, of rice. Well, my information is that a metric cup is 250 ml. Since a US cup is also 250 ml, I'm wondering what was the point of you making the distinction. Well, the one-knuckle rule sure didn't work for me. I think it's because it depends upon the size of the pot you're cooking the rice in. You never said what the capacity of your gifted pot was. It must be quite large. After putting up the rice, I began to think, "3 cups of rice is a huge amount of rice. I wonder whether the pot I'm cooking it in can accomodate that much cooked rice." Sure enough after about 25 minutes of cooking the rice was still hard. Eventually, I had to add some boiling water and transfer the pot to a larger one. After cooking further, all I had to show for my efforts was a tremendous amount of sludge, which will be thrown in the garbage after it cools down.
As I said, a total failure for me.
Tell me why I have a stack of cookbooks but I always find myself making Miyoko’s recipes first??? 🥹