GRILLED JAPANESE EGGPLANT
Provided by Bobby Flay
Categories side-dish
Yield 4 servings (2 pieces per serving)
Number Of Ingredients 7
Steps:
- Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
NASU DENGAKU - MISO GLAZED EGGPLANT
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Provided by Caroline Phelps
Categories Appetizer
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 eggplant, Calories 288 calories, Sugar 15.6 g, Sodium 92 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 4.3 g, Protein 4.9 g, Cholesterol 0 mg
MISO EGGPLANT
Miso Eggplant, also known as Nasu Dengaku, is a Japanese eggplant starter recipe. Simply halve the eggplants, bake them, glaze with miso and grill. Serve on its own as a starter, or create a vegan meal by serving it with rice and salad.
Provided by Michelle Minnaar
Categories Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
- Line a large baking tray with baking parchment and set aside.
- Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
- Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
- Place the eggplants in the lined baking tray and brush each half with half of the oil.
- Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
- While the eggplants are baking, make the miso sauce.
- Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
- Continue to cook until the miso paste and sugar has dissolved.
- Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
- Preheat the broiler / grill.
- Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
- Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!
Nutrition Facts : ServingSize Half an eggplant, Calories 343 calories, Sugar 19.2 g, Sodium 52 mg, Fat 22.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 31.3 g, Fiber 9.5 g, Protein 5.1 g, Cholesterol 0 mg
NOBU'S EGGPLANT WITH MISO
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
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.
EGGPLANT WITH SWEET MISO
From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).
Provided by AB_Fan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the caps from the eggplant and cut them in half lengthwise.
- Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
- When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
- You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.
Nutrition Facts : Calories 225.2, Fat 15.1, SaturatedFat 2.6, Sodium 669.2, Carbohydrate 21.4, Fiber 10.2, Sugar 8.6, Protein 4.8
JAPANESE EGGPLANT WITH MISO
Make and share this Japanese Eggplant With Miso recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
MISO GLAZED EGGPLANT (NASU DENGAKU)
Pan-fried eggplant topped with sweet miso sauce is a very simple side dish or appetiser. Sweet miso goes so well with eggplant, which melts in your mouth. The secret to my miso sauce is the egg yolk. It gives a better texture to the miso sauce and the flavour is rich but delicate. Each miso type makes about 6 tablespoons of dengaku miso. Pick any type of miso and follow the instructions. Serving is based on the amount of eggplant used in the recipe.Cook time assumes 1 kind of miso sauce is made.
Provided by Yumiko
Time 20m
Number Of Ingredients 19
Steps:
- Add miso and egg yolk in a small saucepan and mix well using a spatula.
- Add the remaining Dengaku Miso ingredients of your choice and mix well.
- Place the saucepan over medium heat and constantly mix the miso sauce using a spatula.
- When the edge of the miso sauce starts bubbling, reduce the heat to the lowest setting and continue to cook and mix for about 2 minutes until the sauce thickens to the consistency of mayonnaise.
- Turn the heat off and transfer to a bowl or an air tight container. When slightly cooled down, cover with cling wrap/lid and store until required.
- The amount of one type of dengaku miso can serve 8-10 pieces of eggplant (note 4).
- Remove the stem end of the eggplant.
- If you are using one large eggplant, cut it crosswise into 2cm wide discs. There should be about 6 discs. Do not use the round end of the eggplant. If using two small eggplants, cut each of them vertically into half.
- While working on each piece of eggplant, keep the rest in a bowl filled with water. This will prevent the flesh of the eggplant from getting brownish.
- Score the eggplant flesh at 1cm intervals as far as you can without cutting through to the other side. Then score again perpendicular to the first cuts (if discs) or to make diamonds (if vertically cut eggplants).
- Run a knife around the eggplant shape, just inside of skin.
- Add the eggplant pieces and the oil in a bowl and thoroughly coat them with the oil.
- Heat a non-stick frypan over medium heat. Hold the eggplant pieces in a bowl and drain the oil into the frypan if any oil is accumulated at the bottom of the bowl.
- Place the eggplant pieces in the pan, scored side down and cook for 2 minutes.
- Turn them over and cook further 2 minutes. The eggplant flesh should become quite soft but if the thick part of the eggplant is not soft yet, place a lid on and cook further 30 seconds to 1 minute.
- Turn eggplant pieces over and transfer them onto a serving plate.
- Drop ⅓ or ½ tablespoon (note 4) of dengaku miso on each piece of eggplant and spread the miso over the entire surface of the eggplant.
- For dark miso, sprinkle white sesame seeds over the top (if using). Grate lime rind (or sprinkle dried seaweed flakes) over white miso.
- Serve while warm.
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
NASU DENGAKU (GRILLED JAPANESE EGGPLANT WITH MISO PASTE)
Make and share this Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste) recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.
- For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).
- Serve immediately with some rice.
Nutrition Facts : Calories 210, Fat 2.9, SaturatedFat 0.5, Sodium 1310.1, Carbohydrate 43, Fiber 17.4, Sugar 19.3, Protein 8.6
MISO EGGPLANT
Make and share this Miso Eggplant recipe from Food.com.
Provided by HawaiiChef79
Categories Vegetable
Time 15m
Yield 1-2 cups, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82.6, Fat 3.6, SaturatedFat 0.5, Sodium 86.7, Carbohydrate 12.8, Fiber 3.9, Sugar 9, Protein 1.3
MISO GLAZED GRILLED JAPANESE EGGPLANT
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
- Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.
JAPANESE EGGPLANT WITH SICHUAN PEPPER
People will be delighted to eat this side dish because the sauce is simply incredible. You'll find dozens of ways to use any extra sauce-drizzled on cold pork or chicken, over steamed rice, or tossed with noodles. It combines a variety of exotic ingredients, such as Szechuan peppercorns and Chinese black vinegar-all of which are available on Amazon and will last for months in your pantry.
Provided by Anita Lo
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Slice the eggplant into 1 to 2-inch segments, depending on the width of the eggplant. Set up a steamer on the stovetop. Season the segments with salt. Place the eggplant in the steamer in a single layer and cook until softened, about 8 minutes. Cool on paper towels.
- For the vinaigrette, trim the garlic cloves and mash gently with the side of your knife, then finely chop the garlic. Peel and chop the ginger root.
- Trim and slice the scallion on a bias. Save the white part for the vinaigrette and the green part for a finishing garnish. Keep the greens fresh by covering them with a moist, cool paper towel. Chop the cilantro.
- To assemble the vinaigrette, put the three oils and the Sichuan peppercorns in a small pot set over low heat. Heat until sizzling, then strain out the peppercorns. Discard the peppercorns and put the oil back into the pot. Add the garlic and ginger and heat until sizzling but not browned. Add the scallion whites and Sichuan bean paste and stir. Add the black vinegar, soy, mirin, wine, sugar, sesame seeds and cilantro and bring to a boil.
- Transfer the vinaigrette to a bowl and cool. Put the eggplant in a serving dish and season with the cooled sauce (depending on eggplant size, you may not need all the sauce-the sauce keeps for a week refrigerated) and sprinkle with the scallion greens. Finish with freshly ground black pepper, if you'd like a little more peppercorn flavor.
GRILLED MISO GLAZED JAPANESE EGGPLANT
Miso and eggplant is a gorgeous combination of flavours. If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). By grilling this, you get an incredible caramelisation which I find irresistible, while the inside is melt-in-your-mouth. This dish can be cooked on the barbecue or on stove top, though I really encourage you to try it on the grill if you can because the smokey flavours really make this something special.
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Grilling
Time 15m
Number Of Ingredients 8
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.
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE
Steps:
- Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.
JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY
Categories Ginger Side Stir-Fry Vegetarian Eggplant Green Bean Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
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From goodfood.com.au
Servings 4Total Time 30 minsCategory Side DishPublished 2022-03-04
- Cut the eggplants into three-centimetre dice. Crush the chillies in a mortar and pestle. Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the red miso with four tablespoons of water to soften the paste.
- Heat the oil in a large pan and add the chilli. When the oil is smoking, add the eggplant, fry for about eight to 10 minutes until tender.
- Lower the heat and add the sake mix, stir for two to three minutes, add the miso and cook, stirring, for another couple of minutes. Spoon on to a plate and sprinkle with coriander.
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Servings 4Total Time 45 minsCategory Side DishPublished 2020-02-18
- Preheat oven to 180C. Cut eggplants in half lengthways and score the cut sides. Place in a baking dish and brush with a little oil. Cover with foil and bake for 40 minutes until eggplant is very soft.
- Mix mirin, miso paste and sugar in a small saucepan over low heat for three to four minutes until combined.
- Drizzle dressing over eggplants and cook in oven for a further five minutes, or until dressing starts to caramelise. Scatter over sesame seeds and serve. Extra dressing can be refrigerated in a covered container for up to two weeks.
VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU) - COOK REPUBLIC
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4.9/5 (15)Servings 4Cuisine Gluten Free, Vegan, VegetarianCategory Dinner, Mains
- Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
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- Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on a nonstick baking mat. Bake for 35 minutes, then place in a bowl and cover for 20 minutes to soften.
- Next, scoop the eggplant insides into a bowl, add minced garlic and smash with a fork. Alternatively, pulse in a food processor to roughly chop and combine. I prefer it not fully blended, but it’s up to you to decide texture! Spread your eggplant onto a plate.
- Finally, in a small bowl, whisk together all of your sauce ingredients, adding filtered water by the tablespoon until desired texture is achieved. Pour sauce over eggplant, garnish with diced cucumbers, black sesame seeds and shiso or fresh mint to top if desired.
STIR-FRIED MISO EGGPLANT ナスの味噌炒め • JUST ONE COOKBOOK
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- Cut the eggplants into bite-size pieces. I highly recommend the Japanese “rangiri” cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavors.
- Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
MISO GRILLED EGGPLANT
From asianfoodnetwork.com
Servings 3-4Total Time 30 minsCategory Destination Flavour JapanPublished 2020-08-18
- Soak eggplants. Trim the tops from the eggplants and split them lengthways. If you like, you can soak the eggplant in cold water for about 10 minutes to remove some of the bitterness.
- Mix miso paste. For the dengaku miso, mix together all of the ingredients to a smooth paste. (If the miso is coarse, you may want to grind it slightly in a mortar and pestle.)
- Score eggplant. Lightly score the surface of the eggplant in a cross pattern and brush them with a little oil. Skewer the eggplant through some long metal skewers and barbeque or grill over hot coals for about 10 minutes, until the eggplants are browned,softened and cooked through.(If you prefer, you can roast the eggplant in a 200°C oven for 15 minutes.)
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- In a small bowl, combine miso, sugar, mirin, and red chili pepper flakes and mix well. Set aside.
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- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut the eggplant down the middle the long way, so you have two long flat halves for each.
- Place the eggplant cut side up on the baking sheet. Brush the cut sides of the eggplant lightly with the oil. Roast the eggplant for about 25 minutes, until very tender and lightly browned on the top. Remove the eggplant, and change the oven setting to broil.
- Meanwhile, in a small bowl stir together the miso, ginger, sesame oil, soy sauce, vinegar, and pepper. Brush the mixture evenly over the top of the roasted eggplant. Sprinkle over the sesame seeds. Return the baking sheet to the oven and broil for about 4 minutes, until the tops are browned in spots along with the sesame seeds; watch carefully to make sure they don’t get too brown.
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