Nasu Dengaku - Terong Miso Mengkilap
A classic Japanese dish, nasu dengaku with miso glaze is sweet and savory. Ready in just 15 minutes.
Foto: Pickled Plum — Caroline PhelpsBahan-bahan
- 2 small eggplant
- 2 tablespoons vegetable oil or other neutral oil
- 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 tablespoon sake
- Sesame seeds, for topping
Langkah-langkah
Slice eggplant in half lengthwise, and score the inside in small squares (crosshatch) with a knife.
In a pan over high heat, add oil and place the eggplant outer skin facing down. Cook for a few minutes until the skin is brown.
Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Meanwhile, in a bowl, mix miso, mirin, sugar and sake. Whisk until mixed thoroughly.
Cover a cooking tray with foil and place the eggplant on top (skin side down). Brush the miso dengaku glaze on top of each eggplant until all the surface is coated.
Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Sprinkle sesame seeds on top and serve hot.
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