Eggplant With Miso Nobu Food

NOBU'S EGGPLANT WITH MISO

Steps:

• Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain.
• Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.

GRILLED MISO GLAZED JAPANESE EGGPLANT

Steps:

• Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
• Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
• Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
• Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
• Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
• Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
• Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
• Remove from grill, garnish with shallots and sesame seeds and serve immediately.

NASU DENGAKU - MISO GLAZED EGGPLANT

Steps:

• 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.

MISO-GLAZED EGGPLANT

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.

MISO EGGPLANT

Steps:

• Slice eggplant into 1/4-inch circles.
• Fry in sesame seed oil for a few minutes.
• Add water and mirin or sake and cover and simmer until tender.
• Mix miso, soy sauce and sugar in a small bowl.
• Add to the eggplant mixture and stir-fry.
• Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

JAPANESE EGGPLANT WITH MISO

Steps:

• In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
• Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
• Either BBQ, grill or panfry eggplant until soft.
• Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
• Serve, garnished with a little julienned spring onion greens.

EGGPLANT WITH MISO

Steps:

• Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
• In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
• Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.