Sauteed Eggplant with Miso - Nasu Dengaku
Created by Sue on May 31, 2023
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #40817
Ingredients
- 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
How to Make
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Step 1: Whisk the dashi, egg yolk, miso, sugar, mirin and sake together in a small bowl.
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Step 2: Place sauce in a small saucepan and cook over low heat until it thickens like gravy, stirring constantly.
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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.
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Step 4: Serve covered with the thick sauce and a sprinkling of sesame seeds.
Nutritional Facts
- 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