Nasu Dengaku

• Produce

  • 1 Eggplant

• Canned Goods

  • 1 tsp Dashi, powder

• Condiments

  • 1 tbsp Mirin
  • 3 tbsp Miso paste

• Baking & Spices

  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on chopstickchronicles.com

Description

Ingredients

• 1 Eggplant
• 1 tbs olive oil
• 3 tbs miso paste
• 3 tbs sugar (I use stevia and if you use stevia too, you only need 1.5 tbs)
• 1 tbs Mirin
• 1 tbs Sake
• 1 tsp dashi powder

Directions

• Cut the eggplant in half length wise and make diagonal cuts about 5mm thick on the eggplant.
• Slice off a little bit of the other side so it sits steadily in oven.
• Soak the eggplant in water in a large bowl for about 5 minutes to take off the bitter taste.
• Meanwhile, put all the miso glaze ingredients in a small sauce pan and simmer for about 5 minutes over low heat until the sugar has dissolved and the glaze has thickened a little.
• Remove from heat and set aside.
• Take the eggplant out of the water and wipe off the excess water with a paper towel.
• Gently wrap the eggplant with cling wrap microwave for 5 min.
• Put the olive oil in a frying pan and cook the eggplant until the cut side becomes brown.
• Turn the heat off and move the eggplant on to a baking paper lined oven tray.
• Glaze the eggplant with the miso mixture and bake it for about 10 min.
• Serve it on a plate and top with grated ginger, garnish with shiso and sprinkle sesame seeds over.