Nasu Dengaku
Ingredients
Miso Glaze
-
1.5
tbs
miso paste
-
1.5
tbs
sugar
-
½
tbs
Mirin
-
½
tbs
Sake
-
½
tsp
dashi powder
-
1
tbs
olive oil
Main Ingredients
-
1
whole
Eggplant
-
1
tbs
grated ginger (for garnish)
-
1
tbs
sesame seeds (for garnish)
-
1
tbs
chopped Shiso leaves (for garnish)
Instructions
- Combine all miso glaze ingredients in a saucepan and simmer until the sugar dissolves and the glaze becomes shiny.
- Cut the eggplant in half lengthwise, score it, and soak in water for about 5 minutes.
- Remove the eggplant from water, dry it, and wrap it in cling wrap. Microwave for 5 minutes.
- Preheat the oven on grill setting.
- Heat olive oil in a frying pan and cook the eggplant until the cut side is brown, about 5 minutes.
- Glaze the eggplant with miso mixture and grill in the preheated oven for 3-5 minutes.
- Serve on a plate, topped with grated ginger, garnished with shiso, and sprinkled with sesame seeds.
Nutrition Facts (estimated)
Servings
2
Calories
219
Total fat
10g
Total carbohydrates
29g
Total protein
4g
Sodium
517mg
Cholesterol
0mg
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