{"id":36238,"date":"2015-07-03T22:58:48","date_gmt":"2015-07-04T02:58:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=36238"},"modified":"2015-07-05T00:44:56","modified_gmt":"2015-07-05T04:44:56","slug":"eggplant-miso-pasta%e8%8c%84%e5%ad%90%e5%91%b3%e5%99%8c%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=36238&lang=en","title":{"rendered":"Eggplant Miso Pasta
\u8304\u5b50\u5473\u564c\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"104\"<\/a><\/p>\n

Eggplant Miso Pasta<\/strong><\/p>\n

Eggplant tastes great with tomato sauce, but I really like the combination of eggplant and miso.<\/p>\n

<\/p>\n

Especially the sweet and creamy miso sauce that my mom used to make goes so well with eggplant.<\/p>\n

I added some crushed red pepper to give a little heat and it was perfect when served with Japanese basil.<\/p>\n

Try serving with sour cream as well if you like to add another interesting layer of flavor.<\/p>\n

I’m now on Instagram<\/a>. Check out my page.<\/strong><\/p>\n

\"101\"<\/a><\/p>\n

\n

Eggplant Miso Pasta<\/strong><\/p>\n

canola oil
\n1\/4 eggplant, cut in to bite size pieces
\nsalt and pepper
\n1\/2 cup water
\n1 tablespoon sake
\n2 tablespoons dark miso
\n2 tablespoons sugar
\ncrushed red pepper flakes
\ncorn starch
\ncooked pasta
\nJapanese basil, chopped
\nsour cream (optional)<\/p>\n

1. Cook eggplant in oil. Salt and pepper.
\n2. Add water, sake, miso, sugar, and pepper flakes. Boil and then continue to cook over low heat.
\n4. Take about 1 ~2 tablespoons of liquid out of the pan and mix it with corn starch. Pour it back to the pan. Continue to cook until it thickens.
\n5. Pour the eggplant and sauce over cooked pasta. Serve with Japanese basil and sour cream (optional).<\/p>\n<\/div>\n

\u8304\u5b50\u5473\u564c\u30af\u30ea\u30fc\u30e0\u30d1\u30b9\u30bf<\/strong><\/p>\n

\u8304\u5b50\u3001\u672c\u5f53\u306b\u597d\u304d\u3067\u3059\u306d\uff5e\u3001\u79c1\u3002<\/p>\n

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\uff08\u30c6\u30ea\u30fc\u98df\u3079\u306a\u3044\u3057\u306d\u3002\u3002\u3002\uff09<\/p>\n

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\u7518\u8f9b\u304f\u5473\u4ed8\u3051\u3057\u305f\u5473\u564c\u3060\u308c\u3092\u8304\u5b50\u306b\u304b\u3089\u3081\u3066\u3001\u30d1\u30b9\u30bf\u306b\u304b\u3051\u305f\u3082\u306e\u3002<\/p>\n

\u4ed5\u4e0a\u3052\u306b\u3001\u305f\u3063\u3077\u308a\u9752\u7d2b\u8607\u3002<\/p>\n

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\"103\"<\/a><\/p>\n

\u4eca\u65e5\u306f\u7525\u3063\u5b50\u3092\u4e00\u65e5\u9810\u304b\u308a\u307e\u3057\u305f\u3002<\/p>\n

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\u3082\u3046\u7525\u3063\u5b50\u3082\uff17\u6b73\u534a\u3002\u5927\u304d\u304f\u306a\u3063\u3066\u304d\u3066\u3001\u8cea\u554f\u3082\u5909\u308f\u3063\u3066\u304d\u307e\u3057\u305f\u3002\u4eca\u65e5\u306f\u30b9\u30a4\u30df\u30f3\u30b0\u4e2d\u306b\u3001\u201c\u8cea\u554f\u304c\u3042\u308b\u3093\u3060\u3051\u3069\u201d\u3001\u3068\u306e\u3053\u3068\u3002\u305d\u3057\u3066\u3001\u30c6\u30ea\u30fc\u306e\u8033\u306b\u3053\u305d\u3053\u305d\u3063\u3068\u3002\u8cea\u554f\u306f\u3001\u201c\u30ec\u30a4\u30b3\u306b\u30ad\u30b9\u3057\u305f\u3053\u3068\u3042\u308b\uff1f\u201d\u3068\u306e\u3053\u3068\u3002\u305d\u3057\u3066\u3001\u201c\u30a6\u30a8\u30c7\u30a3\u30f3\u30b0\u306e\u6642\u306b\u30ad\u30b9\u3057\u305f\u3067\u3057\u3087\uff1f\u201d\u3068\u3002\u3046\uff5e\u3093\u3001\u92ed\u3044\uff08\u82e6\u7b11\uff09\u3002<\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Eggplant Miso Pasta Eggplant tastes great with tomato sauce, but I really like the combination of eggplant and miso.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-36238","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36238"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36238\/revisions"}],"predecessor-version":[{"id":36287,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36238\/revisions\/36287"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}