Nasu Yaki: Miso-Glazed Eggplant
Ingredients
- 2 pcEggplant (aubergine) (halved)
- 3 tbspMiso (red or white paste)
- 2 tbspmirin
- 1 tbspSake or rice alcohol
- 1 tbspWhite sugar
- 1 tspGinger powder
- 2 tbspSesame oil
- 1 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspSesame seed (toasted)
- 1 tspFresh ginger (grated)
Method
Tender eggplant flesh that can be eaten with a spoon, protected by a perfectly charred skin. The miso glaze provides a deep shine and an umami power that coats every bite.
- 1
Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond pattern without piercing the skin. This allows the heat to penetrate evenly.
- 2
In a bowl, mix the miso, mirin, sake, white sugar, ginger powder, and freshly grated ginger. Whisk until you get a smooth, syrupy texture that should coat the back of a spoon.
- 3
Heat the sesame oil in a large skillet. Place the eggplants flesh-side down. Let them brown for about 8 minutes until the flesh is well-colored and begins to soften.
- 4
Turn the eggplants over. Generously brush the flesh with the miso sauce. Cover the pan and let them candy over low heat. It's ready when the tip of a knife sinks into the flesh like butter.
- 5
Sprinkle with sesame seeds and finely sliced green onion. The contrast between the crunch of the seeds and the melting texture of the vegetable is essential.
Frequently asked questions
How do you get this dish right?
- Don't be shy with the oil; eggplant is a sponge and needs it to become creamy.
- If the glaze burns too quickly, add a drop of water to the pan to create steam.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to restore the shine to the sauce.
