Whole wheat kurumabu (or regular kurumabu) [cylindrical or ringed fu]
Green peppers, thick
Beet sugar (or cane sugar, or sugar of your choice)
1 and 1/2 tablespoon
Chop the eggplant and green pepper into bite-sized pieces, then soak the eggplant in water. (The photo shows double the amount of ingredients.) Quarter the dried kurumabu.
Combine the miso, beet sugar, and water and mix.
Quickly sauté the eggplant and green peppers in vegetable oil.
Add the kurumabu and the seasoning from Step 2, briskly toss together, cover with a lid, then lightly steam. Once the vegetables are cooked through, lightly cook out the liquid, add the soy sauce, then it's ready to serve.
It's also great made with just with green peppers and shishito peppers!
Story Behind this Recipe
This is a main dish that is macrobiotic.
When steaming, add water if there is not enough moisture. Since the kurumabu are not soaked before cooking, they will absorb the liquid when steaming. Stir from time to time to balance flavors. The kurumabu are ready when just their centers are left slightly chewy.