Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, eggplant with dengaku miso - long eggplant version. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savory miso glaze. The translation literally means eggplant grilled over a fire, which is exactly how it's done in Japan. This roasted Japanese eggplant, also known as Nasu Dengaku, is topped with a crazy flavorful sweet umami-rich miso glaze and it's my new favorite side dish. Pan-fried eggplant topped with sweet miso sauce, Miso Glazed Eggplant (Nasu Dengaku) is a very simple side dish or appetiser.
Eggplant with Dengaku Miso - Long Eggplant Version is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Eggplant with Dengaku Miso - Long Eggplant Version is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant with dengaku miso - long eggplant version using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant with Dengaku Miso - Long Eggplant Version:
- Prepare 1 Deep frying oil, as needed
- Get 1 Dengaku miso, as needed https://cookpad.com/en/recipes/150548-all-purpose-dengaku-miso-sauce
- Get 1 Ground white sesame seeds, to taste
- Prepare 80 grams to 100 g Long eggplant per serving
There are many vegan and non-vegan versions out there sporting a myriad of eggplant varieties. With creamy cups of eggplant stuffed with a savory-sweet meat and miso sauce, this mashup of Nasu Dengaku (Miso Eggplant) and Niku Miso (Meat & Miso) turns these two popular Japanese appetizers into a hearty entree. Recipe Video Pin It Slice eggplant in half, then cut the surface in a criss cross pattern. Bring dashi, mirin, sake and sugar and bring to a gentle boil.
Instructions to make Eggplant with Dengaku Miso - Long Eggplant Version:
- With a vegetable peeler, remove 2 strips of the peel in a stripe pattern. Cut into 3 pieces. Score 1 side of each piece so they cook evenly.
- Pre-heat the deep frying oil until it reaches 160°C, then fry the eggplant for about 3-5 minutes. At first, large bubbles will form rapidly, but as the eggplants cook, the bubbles will become smaller.
- Check to see if the eggplant is done with a bamboo skewer. When cooked, transfer to a rack to drain the excess oil, and serve on a platter.
- Top with dengaku miso and sesame seeds.
Recipe Video Pin It Slice eggplant in half, then cut the surface in a criss cross pattern. Bring dashi, mirin, sake and sugar and bring to a gentle boil. Add miso and whisk to blend. This recipe is based on a traditional Japanese eggplant dish called Dengaku Miso Eggplant. The traditional way of making this in Japan is to drape the eggplant in the miso sauce, which is a thinner version of the Miso Glaze in this recipe (I've included directions to turn the recipe into a sauce).
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