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5.0 from 1 reviews
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NASU DENGAKU - MISO GLAZED EGGPLANT
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Author: Pickled Plum - Caroline Phelps
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Recipe type: Appetizer, Side Cuisine: Japanese
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Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
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Serves: 2
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A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
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INGREDIENTS
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2 small eggplant (or one medium/large one)
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2 tbsp vegetable or canola oil
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1/4 cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste
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2 tbsp mirin
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1 tbsp granulated sugar
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1 tbsp sake
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sesame seeds
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INSTRUCTIONS
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Slice eggplant in half and using a knife, score the inside in small squares.
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In a pan over high heat, add oil and put the eggplant skin facing down.
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Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
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Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
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Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
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Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
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Sprinkle sesame seeds on top and serve hot.
