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 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
JAPANESE MISO-GLAZED EGGPLANT (NASU NO DENGAKU) RECIPE
Steps:
- Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.
- Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.
- Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve
Nutrition Facts : Calories 371 kcal, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 11 g, Protein 8 g, SaturatedFat 1 g, Sodium 1288 mg, Sugar 32 g, Fat 11 g, ServingSize serves 2, UnsaturatedFat 0 g
IZAKAYA SAKURA NASU MISO (MISO GLAZED JAPANESE EGGPLANT)
Make and share this Izakaya Sakura Nasu Miso (Miso Glazed Japanese Eggplant) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler with a rack 4 inches from heat source.
- Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
- In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
- Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 262.3, Fat 11.6, SaturatedFat 1.6, Sodium 13.6, Carbohydrate 38.6, Fiber 18.8, Sugar 19.6, Protein 5.7
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