Mushi Nasu (Steamed Eggplants)

• 1½ lbs. eggplants (round or long)
• 1 tbsp. shoyu

Sauce:

• 3 tbsp. shoyu
• 1 tbsp. sugar
• 1 tsp. monosodium glutamate
• 1 red pepper, chopped
• 2 tbsp. sesame seeds toasted
• 2 green onions minced

Remove stem ends from the eggplants and cut into lengthwise pieces. Soak in cold water and let stand 20 minutes.

Squeeze out water and arrange on a dish and sprinkle shoyu over the eggplants. Steam 7 minutes or until tender. Drain and chill.

Grind toasted sesame seeds (suribachi). Add onions, shoyu, sugar, monosodium glutamate and pepper.

Arrange eggplants in a dish. Pour shoyu mixture over eggplant. Serve well chilled.