Ingredients :
•3 cups fresh milk
•1/3 cup sugar
•2 tsp. butter
•2/3 cup powdered milk
•sugar, for rolling
Cooking Procedures :
1.Put milk and sugar in a thick pan over medium-high heat. Stir continuously until mixture thickened like a paste.
2.Add butter and powdered milk. Mix thoroughly until well blended. Remove from heat.
3.Rest pastillas until firm enough to handle. Divide into 40 desired pieces and roll, forming into small cylinders.
4.Roll pieces in sugar and then wrap in paper or colored cellophane.
Ingredients:
4 large eggplants (the long Asian variety)
a potful of boiling dashi (make your own or use granules)
For the sauce:
3/4 c. of dashi
2 tbsps. soy sauce (I used dark; increase to 3 tbsps. if using light soy sauce like Kikkoman)
2 tbsps. of mirin
2 tbsps. of sake
1 to 2 tbsps. of brown sugar
To garnish:
a couple tablespoonfuls of toasted sesame seeds
Cut the eggplants into wedges. Cook in boiling dashi just until they soften (be careful not to allow them to turn mushy). Scoop out, dump in a bowl of iced water and allow to cool and refresh. Drain well. Transfer to a shallow serving bowl.
Stir together all the ingredients for the sauce. Pour into a pan and boil briskly for two minutes.
Pour the sauce over the eggplants. Sprinkle the toasted sesame seeds. Serve as an appetizer, a side dish or a light main dish.