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Nasu dengaku (miso glazed eggplant)

Miso glazed eggplants are a simple and tasty dish of Japanese home cooking. The recipe that I propose is very simple and fast. I have used red miso because I find it tastier and more pleasant, but if you prefer light miso it is still fine.

Here I tell you how to prepare the summer version of this recipe.

INGREDIENTS 1 eggplant vegetable oil 2 spoons of mirin 1 1/2 tablespoon of soy sauce 1 teaspoon granulated sugar 2 tablespoon of miso 1 finely chopped spring onion - only the green part (optional) sesame seeds (optional) PREPARATION - Remove the stalk from the aubergine and cut it in two lengthwise. Make diagonal cuts in the eggplant pulp with a knife, creating deep grooves. - Place the eggplant in a pan lined with aluminum. Pour in a drizzle of vegetable oil and put in a preheated oven at 200 ° C for about 10 minutes. - Meanwhile, prepare the miso glaze by mixing in a bowl mirin, soy sauce, sugar and miso. Mix carefully, the result must be a kind of cream. - Spread the eggplant with the miso sauce, making sure that it enters the grooves. - Put the pan back in the oven, increase the temperature to 250 ° C and cook for another 25 minutes. - Serve the aubergine with miso immediately. If you like, sprinkle the surface with sesame seeds and chopped spring onion. Serve with steamed rice with umeboshi.

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