See the tomatillos on the left? They went into this season’s first batch of tomatillo-chile sauce from Authentic Mexican, by Rick Bayless. I added epazote based on his margin notes and it is a delight.
Just now I made a single serving test of eggplant with dengaku sauce from The Enlightened Kitchen, by Mari Fujii. So simple and absolutely wonderful. I have four more baby eggplants which will be prepared this way later this week.
Dengaku sauce is a reduced blend of miso, sugar, sake and sesame seeds.
Now I’m hungry so I will let you go. Be well.