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

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minuteswith a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

Miso Glazed Japanese Eggplant (Nasu Dengaku)

Japanese eggplants

sesame seeds (a pinch)

green onion (thinly sliced)

tbsp white miso paste

tbsp sugar

tbsp sake

mirin

Make Miso glaze - Add miso, sugar, sake, and mirin to a small saucepan over low heat and whisk well. If there are bits of miso, press them with a spoon or silicone spatula to incorporate them into the mixture. Heat until the mixture becomes thick and liquidy, about 7-10 minutes. Remove from heat and set aside.

Prepare eggplants - While the sauce cooks, prepare the eggplants. Cut the eggplants in half lengthwise. Then, use a sharp knife to score the eggplant and create a crosshatch a quarter- to half-inch deep, depending on how thick the eggplant is. Do not cut all the way through to the skin. See photo above for reference.

Cook eggplant - Add oil to the pan on medium heat. Once oil is hot and shimmers, add eggplant face down and gently press with a spatula so the whole surface cooks evenly. Cover with the lid and cook for 3-4 minutes. Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes.

Add sauce and broil eggplant - Carefully transfer the eggplant to a baking sheet cut side up. Spoon and spread a generous dollop of the miso sauce over each eggplant slice, covering the entire surface. Place the eggplant in the oven and broil for 2 minutes to caramelize the sauce. Remove from the oven and top with sesame seeds and scallions.

https://content.jwplatform.com/videos/NaJmbPYM.mp4

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minutes with a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

Top 2 miso eggplant recipes from across the web

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Japanese Miso Eggplant

Miso Glazed Japanese Eggplant (Nasu...

Top 2 miso eggplant recipes from across the web

The most viewed 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

Miso Glazed Japanese Eggplant (Nasu...

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