Nasu dengaku

Ingredients (serves 2)

  • - Serves 2

  • - 1 eggplant

  • - 20g red miso

    available at Suzuran
  • - 30g saikyo miso

    available at Suzuran
  • - 1 Tbsp sugar

  • - 1 Tbsp sake

    available at Suzuran
  • - 1 Tbsp mirin

    available at Suzuran
  • - 1 Tbsp dashi

    available at Suzuran

available at Suzuran

available at Suzuran

Instruction

  1. 1. Place the red, saikyo miso, and sugar into a small pot and mix well. Add the sake, mirin, stock and mix again and place over a low heat. Stir occasionally until the mixture becomes a thick liquid. (do not burn)
  2. 2. Cut the eggplant in half and run a knife between the skin and flesh and cross cut the flesh surface.
  3. 3. Deep fry the eggplant in oil at 170-175 degrees until the eggplant becomes a light brown color.
  4. 4. Arrange the eggplant on plates and spread the dengaku miso sauce evenly.

Note

For a more sweeter flavour white or mixed miso is recommended. You can also adjust the amount of sake and mirin to your preferred taste.