East-West Risotto

Directions

1. 1
   Combine miso and 6 cups water in large glass measuring cup, and whisk to blend.
2. 2
   Heat 5 minutes in microwave, or until boiling.
3. 3
   Stir well.
4. 4
   Heat 1 Tbs.
5. 5
   oil in deep skillet or Dutch oven over medium-high heat.
6. 6
   Add eggplant, and cook 6 to 8 minutes, or until browned and tender, stirring occasionally.
7. 7
   Transfer to bowl.
8. 8
   Heat remaining oil in same skillet over medium-high heat.
9. 9
   Add ginger and garlic, and saute 30 seconds, or until fragrant.
10. 10
    Add rice, and cook 2 minutes, stirring constantly.
11. 11
    Add sake, and cook 1 to 2 minutes, or until liquid is almost completely absorbed.
12. 12
    Add 1/2 cup miso broth; cook and stir until broth is almost absorbed.
13. 13
    Continue adding broth, 1/2 cup at a time, and cook 8 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
14. 14
    Stir in bok choy in batches, and cook 3 to 4 minutes, or until leaves are wilted.
15. 15
    Add green onions and mushrooms, and cook 10 minutes more, adding liquid 1/2 cup at a time.
16. 16
    Stir in eggplant and cook 2 minutes more, or until rice is tender and eggplant is hot.
17. 17
    Remove from heat, stir in sesame oil, and season with salt and pepper.