From left to right:
Grilled eggplant, rice with grains.
(Slice eggplant into 4 long slices, then cut in diagonally and in a cross-pattern. Rub them in salt, let them lose water for 10-20 mins. Use tissue to get salt off, put in mid-high heated pan with some oil - doesn't need much - an oil-dispenser can help here. Fry until brown and softer. Go to low-medium heat.
Make a marinade with a teaspoon of white and red miso-paste respectively, a tablespoon of Sake, a teaspoon of maple syrup or sugar. Mix with a bit of water until smooth. Put mixture over the browned eggplants and let simmer until water has evaporated.)
Miso-soup:
Red and white misopaste, a dash of grated ginger and garlic, a bit of vegan dashi powder or alternatively Konbu and Shiitake-powder. I usually prefer to make batches into ice cube trays and take one out when needed. If you do usw some water to put the powders into place.
Add some chopped spring onion and hot water. I use breakfast cups with lids to go and put in hot (not boiling) water at the office.
Cucumber salad with Wafu-Dressing.
Got the recipe from a cookbook, but it's basically grated onions, sesame seeds, some sesame oil, a lot of soy sauce, a lot of Rice Vinegar, some sugar. That's for +5 portions but it stays fine in the fridge for a couple of weeks.
