Eggplant and Shimeji Mushrooms
2 eggplants, peeled, quartered, sliced; about 1/2 lb.
1/4 lb shimeji or other mushrooms, washed, stem bases removed
1 tsp vegetable oil
2 tbsp sake
1 tsp soy sauce
pinch salt
Put everything in a saucepan, boil, simmer 3 minutes, serve hot.
Source: Zen Vegetarian Cooking by Soei Yoneda and Koei Hoshino
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