japanese miso eggplant

Refresh, sweet, addicted, vegan, and gluten free are all that can say about this amazing restaurant style Japanese Miso Eggplant.

Japanese Miso Eggplant

Asian eggplants (peeled,

onion

vegetable oil (as needed)

oz white miso (shiro miso) paste

oz sugar

mirin (see notes)

water

In a small sauce pan, combine all ingredients then bring to boil. Lower the heat and let the mixture simmer for 10-15 minutes or until it reduced by half.

Turn off the heat. The mixture still has a liquidy-texture.

Making miso sauce

Lightly salt eggplant sticks.

Fill a big pot with enough vegetable oil for frying. Bring oil to 350F-375F.

Work in small batch and quickly blanch eggplants in hot oil. Each batch should be around 3-4 minutes. Eggplants should have a very light golden bright color. Don&#039;t let them turn too dark.

Take blanched eggplants out and lay on rimmed baking pan already lined with oil absorbed paper.

Frying eggplant

In a medium sauteed pan, add already fried eggplants (about 6-7 sticks) and cook on medium heat. If the heat is set too high, when miso sauce is added, it will splash everywhere and can make the eggplants burn.

Carefully stir eggplants then add 2 tbsp of miso sauce at a time. Add only enough sauce to coat the eggplants completely.

Serve immediately and garnish with green onions. Enjoy!

Making miso eggplants

adapted from Hayden Quinn's Dish It Up

tested - 10+ times

VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)

sized black eggplants

sea salt flakes

mirin

cooking sake

sugar

Shiaoxing wine

sesame oil

ginger

80 g white miso paste

white and black sesame seeds

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

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Top 2 japanese miso eggplant recipes from across the web

The most viewed japanese miso eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Miso Eggplant

VEGAN MISO GLAZED EGGPLANT (NASU DE...

The most viewed japanese miso eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine