Nasu dengaku - eggplant with miso (summer recipe)
Miso eggplant is a popular dish in traditional Japanese cuisine. To make it, the eggplants are often fried, perhaps a little heavy (although very tasty). The recipe I propose to you is light but very tasty since it is made with miso inaka, which is particularly tasty, and the Japanese shichimi togarashi chilli mixture.
It is an excellent preparation to be enjoyed even during the summer as an accompaniment to steamed rice or in a bento box.
Here is the recipe for nasu dengaku.
INGREDIENTS
- 1 eggplant deprived of the petiole
- 1 tablespoon of mirin
- 2 tablespoons of white sesame seeds
- 1/2 spoonful of sake
- 1/2 tablespoon of coarse salt
- 1 tablespoon of inaka miso
- shichimi togarashi
PREPARATION
- Prepare the steamer basket by bringing the water to the boil.
- Cut the eggplant into strips, rub them with coarse salt, sprinkle them with sake and arrange them on the plate to be placed in the steam pot.
- Cook the eggplant for 30 minutes, turning them halfway through cooking. They will be ready when they are limp.
- Remove the eggplant from the steamer and leave them to cool for 30 minutes. Keep the cooking water that remained in the dish.
- In the meantime toast the sesame seeds in a small pan. Put them in a mortar and grind them into a powder. Add the miso, mirin and leftover cooking water. Mix thoroughly until a creamy sauce is created.
- Season the eggplant with the sauce prepared with miso and sesame, sprinkle with shichimi togarashi and serve.
