| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cut eggplant and green beans fried in oil, then simmered down with sweet miso let out with dashi until the liquid has nearly gone.
Obtaining
Usage
The sweet miso carries the seasoning
Combine miso and sugar as sweet miso before adding them. The same seasoning can be used for shiso maki and miso kanpura. The dashi bottle comes back empty.
The pan supplies the oil
The name says oil, but the frying oil is supplied by the pan and is not listed. What carries the taste is the miso and the sugar. Four ingredients means the medium pan.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Bonito Flakes
- Dried Kelp
In the real world
This aburamiso belongs to Tochigi, made everywhere but the mountains of the north-west. Eggplant is cut into half-moons, drawn in salted water, and fried in oil with green beans cut short, then brought together with dashi and unrefined sugar and simmered down with miso until little liquid is left. It is a dish of high summer and the Bon season, gathering up what the field is giving at once.
Differences in game
Different cuts are not distinguished; prepared eggplant is used. Soaking in salt water is omitted, and sweet miso made with ordinary sugar replaces the unrefined sugar seasoning.
References and sources
- Nasu to Ingen no Aburamiso — Our Regional Cuisines — Recorded as a dish of the prefecture outside its north-western mountains — fry cut eggplant and green beans in oil, add dashi and unrefined sugar, then miso, and simmer it down.