NASU DENGAKU

NASU DENGAKU image

Number Of Ingredients 8

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INGREDIENTS
2 small eggplant (or one medium/large one)
2 tbsp vegetable or canola oil
¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste
2 tbsp mirin
1 tbsp granulated sugar
1 tbsp sake
sesame seeds

Steps:

5.0 from 1 reviews PRINT NASU DENGAKU - MISO GLAZED EGGPLANT Author: Pickled Plum - Caroline Phelps Recipe type: Appetizer, Side Cuisine: Japanese Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory. INGREDIENTS 2 small eggplant (or one medium/large one) 2 tbsp vegetable or canola oil ¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste 2 tbsp mirin 1 tbsp granulated sugar 1 tbsp sake sesame seeds INSTRUCTIONS Slice eggplant in half and using a knife, score the inside in small squares. In a pan over high heat, add oil and put the eggplant skin facing down. 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). Meanwhile, in a bowl, mix miso, mirin, sugar and sake. 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. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven. Sprinkle sesame seeds on top and serve hot.