Miso Glazed Eggplant (Nasu Dengaku) - Noriko's Kitchen - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut the eggplant into rounds 1 inch (2.5 cm) thick, then soak the slices in water for 10 minutes.
2. Meanwhile, put the miso, sugar, sake, mirin and water in a pot and cook until slightly thickened. Set the glaze aside.
3. Drain the eggplant, pat it dry with paper towels, then make shallow cuts on the surface of each slice.
4. Heat the oil in a frying pan over medium heat, add the eggplant rounds and cook 4-5 minutes per side until very tender.
5. Spoon the miso glaze over the eggplant and sprinkle with sesame seeds.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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