Stir Fried Japanese Eggplant With Ginger And Miso Recipes
JAPANESE EGGPLANT WITH MISO
Make and share this Japanese Eggplant With Miso recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
- Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
- Either BBQ, grill or panfry eggplant until soft.
- Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
- Serve, garnished with a little julienned spring onion greens.
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- Cut the eggplants into bite-size pieces. I highly recommend the Japanese “rangiri” cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavors.
- Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
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