Sauteed Eggplant with Miso - Nasu Dengaku
"Tender eggplant with a miso type sauce and sesame seeds."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (80.9 g)
- Calories 86.5
- Total Fat - 5.5 g
- Saturated Fat - 1 g
- Cholesterol - 46.1 mg
- Sodium - 33.8 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.9 g
- Sugars - 4.7 g
- Protein - 1.9 g
- Calcium - 16.4 mg
- Iron - 0.6 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Whisk the dashi, egg yolk, miso, sugar, mirin and sake together in a small bowl.
Step 2
Place sauce in a small saucepan and cook over low heat until it thickens like gravy, stirring constantly.
Step 3
Heat the oil in a large skillet and cook eggplant pieces, first cooking cut-side down until they brown nicely, then turning them over, adding the sake-water mix, and continuing to cook until they are fork-tender.
Step 4
Serve covered with the thick sauce and a sprinkling of sesame seeds.
Tips
No special items needed.
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