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.
NASU DENGAKU (MISO AUBERGINE)
Miso-topped aubergine is a traditional Japanese dish - this recipe uses two types of caramelised miso toppings for a true umami treat.
Provided by Masaki Sugisaki
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 14
Steps:
- To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged.
- To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.
- To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso.
- Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain.
- Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3-4 minutes in the oven.
- Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve.
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
NASU DENGAKU (BROILED JAPANESE EGGPLANTS WITH MISO)
I really wanted a fast eggplant dish. I was actually looking for a recipe similar to an eggplant stew, from a restaurant I frequent but came up with this one instead. It is the best eggplant dish I've had, but I'll still keep searching for something like that stewed dish. This one burns very easily so keep an eye on it. I don't recommend going over the times listed, so you may want to set a timer. If you don't go over (especially on the miso broiling step) it should be really tasty. It's not bad even if it is a little burned.
Provided by MC Baker
Categories Low Protein
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sake or wine with sugar and boil for a few minutes.
- Add miso to wine and cook just until miso is mixed in.
- Lightly brush or rub cut side of eggplants with sesame oil.
- Place eggplants cut side down under a broiler on high for 3 minutes.
- Turn eggplant over and broil another 3 minutes.
- Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute.
- Remove from oven and sprinkle eggplants with sesame seeds and green onion.
- *Note if you have extra miso mixture it's great to add to a stirfry.
Nutrition Facts : Calories 217.4, Fat 3.5, SaturatedFat 0.6, Sodium 473.8, Carbohydrate 42.1, Fiber 19.5, Sugar 20.1, Protein 7.2
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