Monday, March 22, 2010
For lunch today I made Nasu Dengaku, a Japanese Grilled Eggplant with Sweet Miso. The miso sauce is simple to make and can be also used as a marinate for chicken or tofu.
I used red miso paste however you can use white miso or even use half of each. The dashi, a japanese broth can be bought in powder form from Asian grocers. If using powdered dashi, only use 5 grams.
- 1 medium eggplant or 2-3 Japanese eggplants
- 1/2 cup red miso paste
- 1 cup dashi
- 2 tablespoon sugar
- 2 tablespoon mirin
- 3-4 teaspoons flour or 2 teaspoons of corn starch
1. Use a double boiler to make the sauce. Dissolve sugar and mirin and then add all the miso and use a whisk to mix.
2. Gradually add the dashi, whisking until it is all completely dissolved and mixed.
3. Add the flour and whisk to ensure no lumps. Take off the heat and let cool and thicken
4. Cut the eggplants in half and cut some of the sking off the bottom so that the eggplant lies flat. Score the eggplant in a diamond pattern, ensuring not to cut through to the bottom. (see photo)
5. Brush eggplant in oil and place in grill until eggplant is cooked
6. Spread a generous amount of the miso sauce onto the eggplants and place back in the oven. Cook until the sauce has caramelised.
7. Serve, sprinkled with sesame seeds (I didn't have any)