Recipe: Nasu Denjaku (Eggplant Miso) by Emiko Davis

“It is a dish I make for individuals who do not know Japanese house cooking, as a result of it wins over immediately,” says Emiko Davies. Silky eggplant and a candy, intensely flavored miso sauce are only one unforgettable mixture.

You possibly can eat the nasu dengaku as a facet dish, by which case it is sufficient for 4 folks to share, or flip it right into a meal by itself with a crunchy and flavorful cabbage salad. Both manner, you want a bowl of recent steamed rice close to the plate of chips to get the richness of this excellent dish.

Components: Sufficient for 4 folks as a facet dish

  • 1 massive eggplant
  • Vegetable oil, for frying
  • 2 tablespoons brown miso
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons sugar (I like uncooked demerara/turbinado sugar right here)
  • For garnish: finely chopped sesame or inexperienced onions (inexperienced elements solely)


  • Lower the eggplant in half lengthwise, then minimize the flesh crosswise about 2 cm broad to make it simpler to eat with chopsticks. I additionally wish to trim a small portion (5mm) of pores and skin on the backside so the eggplant does not wobble and lies flat.
  • Warmth vegetable oil to a depth of 1-2cm in a frying pan and fry the eggplant halves till darkish brown and tender, about 3 minutes on all sides. Frying is the key to the silky texture. Fastidiously take away it from the oil and let it drain on a wire rack.
  • Preheat the broiler component within the oven (or preheat the oven to 220°C/430°F/Fuel 8 for those who shouldn’t have this operate).
  • Combine the miso, soy sauce, mirin, and sugar collectively to make a easy, heat paste in a small saucepan to dissolve the sugar. Whether it is too thick, add slightly water to skinny it barely and blend till easy, then take away from warmth.
  • Place the eggplant, cross-sides up, on a baking sheet and canopy with a thick layer of the miso combination, about 1-2 tablespoons. Place beneath the broiler till the miso paste bubbles across the edges, about 2-3 minutes (if utilizing the oven for roasting, place the pan on the highest rack and bake for a number of minutes or till the miso paste begins to bubble and switch barely brown).
  • Serve with toasted sesame seeds or finely chopped inexperienced onions.

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