I’m not sure what the history of this side dish is, but if you know Chamorros, especially ones from the island of Saipan, you would know that they LOVE to “tochi” or “dip” their foods into something with a little bit of heat, that takes the flavors and your taste buds, to the next level.  This tochi, does just that.  Not meant to be eaten on its own, but to be dolloped on the side and eaten with hot rice and meats of your choosing.


1 tub (500 grams) Soybean or Miso paste (photo examples below)
8 – 10 slices Bacon, cut thinly
2 – 3 Japanese Eggplants, diced small
Asian long beans, cut small (however much you’d like)
8 – 10 fresh Garlic cloves, finely minced
4 stalks Green onions, sliced thinly
1 tsp. Accent
2 Tbsp. Don’ne Dinanche’, to taste  (substitute pepper flakes)
2 – 3 fresh Lemons, juiced
Vegetable oil
Crab Paste, optional
Coconut milk, optional

Begin by slicing the eggplant and green beans into small diced pieces.  Set aside, soaking them in a bowl of water until ready for them.


I used Japanese eggplant picked from my garden…..

I used Asian long beans picked from my garden....

I used Asian long beans picked from my garden….













Slice the bacon thinly and fry in a deep pan.  Remove the bacon and set aside.











Drain the vegetables in a colander.  Now using the bacon grease left in pan, fry the beans until most of it’s liquid has absorbed and slightly browned and tender.  Remove and set aside.  There should still be some grease left in the pan.











Add the eggplant to fry until tender.  Add vegetable oil, if needed to keep from sticking.  Remove and set aside.











Add a couple of tablespoons of vegetable oil to the pan, on MEDIUM heat, add the finely minced garlic, and stir.  Continue stirring as not the burn the garlic; once the garlic has softened, add the green onions. Continue stirring for a couple of minutes.











Return the bacon and the vegetables back to the pan, and stir to combine well with the garlic and onions.  Add the Accent seasoning.











Add your soybean or Miso paste.  Continue stirring on MEDIUM heat, making sure that there is enough grease/oil to keep the mixture from sticking to the pan.











Add your don’ne dinanche or hot peppers of your choice and to your taste.  Stir to combine well.

NOTE:  If you are wanting to use the crab paste, I would add a few tablespoons at this stage, stir to combine well.  You could also split the tochi mixture in half and then add your crab paste and a few tablespoons of coconut milk as well.  Because my son doesn’t like seafood,  I did split my mixture in half and used the crab paste.  I didn’t use the coconut milk in either batch.











Remove from heat and add your lemon juice.  Stir and combine well.  Your tochi is ready!!

NOTE:  Allow it to cool off completely before storing in covered containers.  Store this in the refrigerator and use it with every meal.  A little dollop goes a long way…..











Various types of soybean paste and Miso paste.  The type I used has bits of soybeans in the mixture.

This is the brand I used, but the brown tub is the soybean paste I used to make this Tochi.

These are types of Korean soybean paste, I made this dish using the brown tub. Either will work….

Various Japanese Miso, any of these will work.

Various Japanese Miso, any of these will work.














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