Dongame-jiru ｜ Our Regional Cuisines

1. Cut eggplant in half lengthwise, then cut diagonal slits in the skin of each half.
Large eggplants are further cut in half crosswise. Soak in water to remove the scum.

2. Grind rice porridge to a thick consistency in a mortar and pestle.

3. Put the eggplant and porridge into the dashi (=Japanese soup stock) and bring to a boil. After boiling, reduce heat and simmer until eggplant is tender.

4. Roast and grind sesame seeds.

5. Dissolve the miso and add the ground sesame seeds before it comes to a boil, stir and serve.