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Sauteed Eggplant with Miso - Nasu Dengaku

Here's how you make Sauteed Eggplant with Miso - Nasu Dengaku
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/4 cup dashi stock
  • 1 egg yolk
  • 1-1/2 tablespoons white miso
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon oil
  • 2 skinny Japanese eggplants, split and cut in half
  • 2 tablespoons sake mixed with 2 tablespoons water
  • 2-3 teaspoons sesame seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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