Steamed Eggplant With Miso Sauce (Nasu Dengaku)

Name: Steamed Eggplant With Miso Sauce (Nasu Dengaku)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 small approx 300g eggplants; oil (for deep frying); 2 tablespoons red miso; 2 tablespoons yellow miso; 2 tablespoons mirin; 3 tablespoons sake; 2 teaspoons sesame seeds; 2 teaspoons caster sugar

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Recipe by Wendys Kitchen

From the Womens Weekly

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

small approx 300g eggplants
oil (for deep frying)
For the dressing
2

tablespoons red miso
2

tablespoons yellow miso
2

tablespoons mirin
3

tablespoons sake
2

teaspoons sesame seeds
2

teaspoons caster sugar

DIRECTIONS

Score the eggplants.
Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.
Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.
Transfer the eggplant into a steamed basket.
Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.
For the dressing: Combine all ingredients in a bowl and stir until combined.

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