Non-fried nasu-dengaku (eggplant glazed with miso)

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Eggplant is said to have not much flavour, but because of its composition, it can absorb plenty of flavourful dashi or sauce. With the same reason, it also absorbs plenty of oil. This recipe is non-fried version, so it is lighter in taste.

Preparation:
5 mins
Cooking time:
15 mins
Servings:
4
Calorie:
****kcal

 

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

Eggplant … 1 ~ 2
Sesame oil … 1 Tbsp
or dengaku miso
Aka miso … 60g
Mirin … 200ml
Sesame oil … 1 tsp

Aromatic ingredients:
Poppy seeds, shichimi (Japanese seven spice), yuzu zest

Method:

01Cut eggplants into 2 ~ 3 round slices. Make a slit close to the skin to half the depth of each slice. Similarly, make a width of 2 cm cross slits to the flesh to half the depth.

02 Place eggplants on a paper towel and heat for about 3 minutes on 1000w microwave. If you can pierce the eggplant with a chopstick smoothly, it is soft enough.

03Pour sesame oil into a frying pan and brown the eggplant. Serve the eggplant with warm dengaku miso. Poppy seeds, shichimi, yuzu zest are optional to enhance the flavour.

yaki dengaku

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