Simmered Eggplant and Herring 　(Nasu to Nishin no Nitsuke)
4 soft dried herrigs (sofuto nishin)
A	2 tbsp soy sauce (shouyu)
	2 tbsp sugar (satou)
	1/2 cup sake
8 eggplants (nasu)				sofuto nishin	nasu
B	1 tbsp soy sauce (shouyu)
	1 tbsp mirin
	a pinch of sugar (satou)
1. Cut the soft herrings into halves. Place A in a pan and bring to a boil. Add herings and simmer over low heat. 2. Cut the stem of eggplant away. Cut into halves lengthwise and make cross-score on the fresh surface. Then soak in cold water and drain. 3. Place B in a pan and simmer the eggplant. When the eggplant is simmered, add herrings and simmer for a few minutes. Serves 4