I'm not much a fan of eggplant but the bunches of them at the Japanese farmer's stall at my weekly market proved irresistible. I went home and started looking for recipes, opting for this one just because I already had all but one of the ingredients. Didn't turn out so bad, but was more savory than I would have liked; I could've used more eggplant (note to self: "one large aubergine," as called for by the recipe, equals at least three of the long, skinny Japanese ones)...or less miso. Not bad for a first go, though. And even better after I added a bit of tofu.
I have been happy to find daikon back at market and stewed some up to go along with my eggplant. It's a very easy recipe that yields good results; I always make some extra for The Goo, who loves it.
Stewed Daikon (my approximate recipe)
Kombu (dried seaweed)
Katsuobushi (flakes or granules)
1 tsp Soy sauce
2 Tbs Mirin
Boil water and add a roughly 4" x 4" square of kombu; add a handful of katsuobushi flakes (or about 1/2 tsp granules); let boil a few moments and remove konbu and katsuobushi.
Cut and peel daikon; cut into 1" thick coins. Halve, third, or quarter as you like (I cut smaller for The Goo). Add one layer to pot of stock, bring to a boil.
Mix soy sauce and mirin and stir into pot; simmer, covered, for the next 15-20 minutes, until daikon becomes translucent.