Nasu Dengaku Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Small Eggplant
3 oz Red Miso
2 T White Miso (If you don't have it, omit)
2 t Sugar
1 T Mirin
1 Egg Yolk
3 T Dashi
Sesame Seeds (toasted)
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Directions: |
Directions:1. Slice eggplant in half lengthwise. Score the inside in small squares with a sharp knife and submerge in water until ready to place in hot pan (step 3). The water will help remove any bitter flavors from the eggplant.
2. In a small bowl, mix miso, sugar, mirin and egg yolk until smooth and fully incorporated.
3. Place a small amount of oil in a skillet over high heat, add eggplant skin side down and cook for a few minutes until skin starts to brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Cover a cooking tray with foil and place the eggplant on top of foil. Brush miso mix on top of each eggplant until all the surface is coated. Put the pan in the oven and broil for 4 minutes. The miso mix should be bubbling and brown when you take it out of the oven.
6. Sprinkle sesame seeds on top and serve hot. |
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Number Of
Servings: |
Number Of
Servings:2 per eggplant |
Preparation
Time: |
Preparation
Time:5 minutes, cook time 10 |
Personal
Notes: |
Personal
Notes: I first tried this at a small Japanese restaurant in Honolulu called the Wasabi Bistro. Awesome restaurant with the best food.
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