The umami-packed pasta I cook when I'm home alone.
. It's nice to stave off that post-work ravenousness with a makeshift appetizer like this, complete with pita chips and a glass of red wine, while you're cooking the main course.Photo by Bobbi Lin. Food Stylist: Samantha Seneviratne. Prop Stylist: Brooke Deonarine.That's a lie. I bought white miso once only to use a teaspoon of it, I forget for what, and the rest sat in the back of my fridge for weeks.
Namiko Chen's marinade only calls for three ingredients: miso, mirin, and sake, all of which I keep in my pantry at all times . When I made the eggplant in particular, I found that I could extend its life by tossing it with cooked spaghetti—a quarter pound, which is the perfect portion for me. A few more ingredients joined the party as I continued to refine the dish: red pepper flakes for heat, rice vinegar for balance, and garlic for savoriness.
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