MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
STEAMED EGGPLANT WITH MISO SAUCE (NASU DENGAKU)
Make and share this Steamed Eggplant With Miso Sauce (Nasu Dengaku) recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Score the eggplants.
- Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.
- Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.
- Transfer the eggplant into a steamed basket.
- Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.
- For the dressing: Combine all ingredients in a bowl and stir until combined.
Nutrition Facts : Calories 123.7, Fat 1.9, SaturatedFat 0.3, Sodium 482.5, Carbohydrate 22.1, Fiber 10.1, Sugar 9.4, Protein 4.5
NASU-MISO (EGGPLANT IN MISO SAUCE)
Make and share this Nasu-Miso (Eggplant in Miso Sauce) recipe from Food.com.
Provided by Abi Fae
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the eggplant into bitesize pieces and place in colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out the excess water.
- Remove the seeds from the chilies and chop into rings.
- Mix the sake, mirin, sugar, and shoyu in a small bowl. (I tend to replace the sugar with stevia but stevia turns bitter when heated. If using stevia, make sure the heat is quite low before adding the mix to the wok.)
- Mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 T water to make a paste.
- Heat the oil in wok on high and add the chili. When the oil starts to smoke, add the eggplant. Stir fry for bout 8 minutes or until tender. Lower the heat to medium.
- Add the sake mixture to the pan and stir for 2-3 minutes. Lower the heat if the sauce starts to burn. Add the miso paste and cook for another 2 minutes.
- Serve hot.
Nutrition Facts : Calories 336.7, Fat 21.7, SaturatedFat 3.1, Sodium 997.8, Carbohydrate 31.2, Fiber 10.2, Sugar 17.6, Protein 5.1
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