Metric:
8 Eggplants
( cut in half lengthwise )
120gr Sliced Scallions
100gr Mild Red Miso
( or White Miso )
56ml Mirin
( Notes )
56gr Sugar
56gr Toasted Sesame Seeds
50ml Sake
30ml Vegetable Oil
TRADITIONAL JAPANESE RECIPE: Nasu Dengaku_ (なす田楽) is a miso glazed eggplant dish popular in Japan in the middle of summer, when eggplants are at the peak of their season. Ironically, in a country that has dozens of varieties of eggplants, this dish is most often made with beinasu(米ナス) or American Eggplant. The thick meaty flesh of these bulbous aubergines provides the perfect creamy foil for the intensely flavorful dengaku sauce.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - In a small bowl combine Mirin, Sake, Miso, and Sugar. Stir until well combined and set aside.
02 - Heat a grill pan to high heat.
03 - Rub the Eggplants with some Vegetable Oil.
04 - Grill the Eggplant slices, until the grill marks appear.
05 - Rotate 45 degrees and cook until new checkered hash marks appear.
06 - Continue cooking until nearly tender ( about 5 minutes ).
07 - Carefully spread the Miso mixture on the cut surface of every Eggplant.
08 - Broil until completely tender and the Sauce beguns to caramelize ( about 5 minutes ).
09 - Transfer to a serving platter.
10 - Sprinkle with Sesame Seeds and Scallions. Serve.
Notes:
- If Mirin is unavailable, you can heat Sake, and dissolve Sugar in it.
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| Written by: Uncut Recipes | Disclaimer |
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