Nasu dengaku (miso glazed eggplant)
Miso glazed eggplants are a simple and tasty dish of Japanese home cooking. The recipe that I propose is very simple and fast. I have used red miso because I find it tastier and more pleasant, but if you prefer light miso it is still fine.
Here I tell you how to prepare the summer version of this recipe.
INGREDIENTS -1 eggplant - vegetable oil - 2 spoons of mirin - 1 1/2 tablespoon of soy sauce - 1 teaspoon granulated sugar - 2 tablespoon of miso (I used Todoku's one) - 1 finely chopped spring onion - only the green part (optional) - sesame seeds (optional)
PREPARATION - Remove the stalk of the aubergine and cut it in two lengthwise. With a knife make diagonal cuts in the pulp of the eggplant, creating deep grooves.
- Heat a pan with a drizzle of vegetable oil and put the two parts of aubergine on the skin side. Cover and cook for about ten minutes. Turn them over, cover and cook for another 10 minutes or so. They must be soft and very well cooked.
- Place the aubergines in a baking tray lined with parchment paper and put in a preheated oven at 200 ° C for about 10 minutes.
- Meanwhile, prepare the miso glaze by mixing mirin, soy sauce, sugar and miso in a bowl. Mix carefully, the result must be a kind of cream.
- Spread the aubergine with the miso sauce, making sure it fits into the grooves.
- Return the tray to the oven, raise the temperature to 250 ° C and bake for another 20 minutes.
- Serve the miso eggplant immediately. If you like it, sprinkle the surface with sesame seeds and chopped spring onion.
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