Nasu Dengaku – Miso Glazed Eggplant


    2 small eggplant
    2 tablespoons vegetable or canola oil
    1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
    2 tablespoons mirin
    1 tablespoon granulated sugar
    1 tablespoon sake
    sesame seeds


  • Slice eggplant in 0.5 and employing a knife, score the within in little squares.
  • in a very pan over high heat, add oil and place the eggplant skin facing down.
  • Cook for a couple of minute till skin is brown. flip the eggplant over and canopy with a lid. Cook till eggplant is saute through (about three to four minutes).
  • Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  • cowl a cookery receptacle with foil and place the eggplant on prime. Brush miso dengaku combine on prime of every eggplant till all the surface is coated.
  • place within the kitchen appliance and broil for four minutes. The miso combine ought to be effervescent after you take it out of the kitchen appliance.
  • Sprinkle herbaceous plant seeds on prime and serve hot.


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