eggplant misoyaki
'tis the season for japanese eggplant. so pretty. so meltingly tender. and served with this sweet-ish miso sauce, so very tasty. this sauce can be served over just about any vegetable. i like it with green beans, asparagus, even tofu, the fried, seared and raw varieties. try it, you'll see what i'm talking about. so without further adieu, here it is, for you good time sentimental happy taste memory.
eggplant misoyaki
5-6 small japanese eggplants
1 Tablespoon sugar
2 Tablespoons mirin
1 Tablespoon sake
1-4 Tablespoons dashi
2 1/2 Tablespoons light miso (smaller amount if using a darker, saltier miso)
sesame seed oil
you can prepare the eggplant in one of two ways: either grilled/broiled or cut into rings and sauteed. if you want to retain the shape of the eggplant, as pictured, cut each eggplant in half, brush with sesame seed oil, and broil or grill until tender. while the eggplant is grilling prepare the sauce.
if you choose not to broil/grill the eggplant simply cut into one inch rings. you may also make this dish using the larger variety (globe) of eggplant but be sure to peel most of the skin off, cut into 1 inch cubes, salt and drain in a colander, rinsing before cooking. this is important unless you (1) like a salt lick, or (2) seeking a high blood pressure related heart attack, or (3) really want to bloat up until you can't button up your pants. heat a frying pan and add 1-2 Tablespoons sesame seed oil. add eggplant and saute until tender, adding a bit of water now and then if necessary. when i am feeling gross and in need of avoiding oil, i "steam fry" my eggplant with small additions of water now and then.
mix the sugar, mirin, sake, miso and dashi (or water) together in a small bowl and add directly to the frying pan. continue cooking until the sauce thickens slightly. remove from heat and serve.
if you've broiled your eggplant, place the sauce ingredients in a small sauce pan and heat until boiling. simmer for just a few minutes until the sauce thickens slightly and carmelizes a bit. remove from heat and pour over prepared eggplants.
garnish with minced green onion for extra prettiness.
posted by rae at 8:19 PM
6 Comments:
I wanna try it, so how do I make it?
(I'll trade you a recipe for butter-sake potatoes! Oh, darn, you don't eat butter.)
Eat happy ha ha let's enjoy.
hi cookiecrumb,
if you click the [more] symbol the recipe is there. i'll gladly take the recipe for butter-sake potatoes...i grew up on white trash margarine, which is an easy substitute...
D'oh!!! I didn't see the "more" button.
OK: Junco's Delicious Potatoes Braised in Butter and Sake (from Sundays at Moosewood Restaurant 1990)
Serves 4
4 medium potatoes
2 tablespoons butter
1/2 cup sake
2 tablespoons tamari
Peel and quarter the potatoes. Cover them with water and bring to a boil. Boil until tender, about 10 minutes. Drain.
Melt the butter in a heavy skillet. Add the potatoes and gently toss until each piece is coated with butter. Add the sake and cook on high heat, uncovered, stirring regularly, until the sake has almost evaporated. Add the tamari sauce. Lower the heat and continue to cook about 5 minutes, stirring occasionally, until the potatoes are covered with a thick, brown sauce.
Serve hot.
Your eggplant misoyaki looks just terrific!
Ooooh,it looks so delicious. And, I just had a great idea. I have some miso in individual packages, made for portable soup. They last for ages and might be great for a batch of this. I love miso but I never use a whole pot.
徵信社, 感情挽回, 挽回感情, 徵信, 徵信社, 徵信, 捉姦, 徵信公司, 通姦, 通姦罪, 抓姦, 抓猴, 捉猴, 捉姦, 監聽, 調查跟蹤, 反跟蹤, 外遇問題, 徵信, 捉姦, 女人徵信, 外遇問題, 女子徵信, 外遇, 徵信公司, 徵信網, 徵信, 徵信社, 外遇蒐證, 抓姦, 抓猴, 捉猴, 調查跟蹤, 反跟蹤, 感情挽回, 挽回感情, 外遇沖開, 徵信, 徵信, 徵信社, 抓姦, 徵信, 徵信社, 外遇, 外遇蒐證, 外遇, 通姦, 通姦罪, 贍養費, 徵信, 徵信社, 徵信社, 抓姦, 徵信社, 徵信社, 徵信, 徵信社, 徵信, 徵信, 徵信公司, 徵信社, 徵信, 徵信公司, 徵信社, 徵信社, 徵信社, 徵信社, 徵信社, 徵信, 徵信公司, 徵信社, 徵信, 徵信, 徵信公司, 徵信, 徵信社
Post a Comment
<< Home