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Nasu no Dengaku is grilled Japanese eggplant with sweet miso sauce.
You can serve this as an appetizer.
It goes great with rice, too.
Perfect dish for bento box!
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Nasu no Dengaku
Difficulty: Easy
Time: 25 min
Number of servings: 4
Ingredients:
2-3 (350g=12.5oz.) eggplants
A
* 2 tbsp. Miso
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. Dashi broth (add a pinch of Dashi powder in water)
* 1 tsp. sugar
1 tsp. sesame oil
cooking oil
toasted white sesame seeds
Directions:
1. Place A in a saucepan and simmer on low for 10 minutes (stirring constantly) until thick, shiny, and smooth. Stop the heat and mix in sesame oil to taste.
2. Remove the stems from the eggplants. Partially strip the skin with a peeler (it makes it look good & improves the texture). Slice the eggplants into 1-inch rounds. Make diagonal incisions at the top (on one side) and soak them in water to remove the bitter taste. Then dry with paper towels.
3. Heat cooking oil in a frying pan. Place the eggplants (incision sides down), cover, and cook on low for 7 minutes. Then flip them over and cook for 3 more minutes until tender.
4. Top the eggplants with the miso sauce. Bake in the oven or toaster oven until the tops are dark brown. Sprinkle with toasted sesame seeds to finish.
I used Chef’s Torch to sear 🙂
↓レシピ（日本語）
http://cooklabo.blogspot.com/2013/07/blog-post_5.html
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Music by
Josh Woodward
Oh Mallory (Instrumental)
http://www.joshwoodward.com/
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