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How to make a Japanese Recipe: Eggplant Dengaku
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Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 2
 

Konnichiwa mina san(Hello Everyone) Today’s Japanese recipe is “How to make Eggplant(Nasu) Dengaku. It’s an easy and simple Side dish to go with any main course you desire. Usually only me and the hubby eats this cause my kids don’t like the taste of eggplant, even though I keep telling them it’s good for them. Oh well, you just can’t win all the time. Well, let’s get started with what we need to make our Eggplant Dengaku Recipe.
Ingredients
  • 1 large eggplant
  • for deep-frying oil
  • small quantity of toasted white sesame or poppy seeds
  • 20g red miso
  • 30g “saikyo miso” (white miso)
  • 1tbsp sugar
  • 1 tbsp sake
  • 1 tbsp mirin
  • 3 tbsp dashi stock

Instructions
  1. Put the both miso and sugar in a small pot, and mix well. Add the sake, mirin, and dashi stock and mix well. Place over a low heat, and heat until the mixture becomes a thick liquid.
  2. Cut the eggplant half lengthwise, and run a knife between the skin and flesh cross-score the flesh surface at about 1.5cm interval. (Cutting off the round skin surface slightly is recommended so that the eggplant halves will sit stably on plate when served).
  3. Deep-fry the eggplant into oil at 170-175℃ briefly until the color of the skin becomes vivid.
  4. Arrange the eggplant on plates, and spread the “DENGAKU MISO” sauce prepared in ① above. Bake the scorched. Sprinkle on the sesame or poppy seeds.

Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~
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