How to Make Japanese Nasu No Misoni - Eggplant with Sweet Miso Sauce Asian Cooking Recipe Cuisine

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Japan Nasu No Misoni (Eggplant with Sweet Miso Sauce)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 lb. Japanese eggplants, peeled and cut into 1/2-inch thick slices

 1/4 cup dashi or water

 2 tbsp sake 

 1/2-inch piece ginger, minced

 1/4 cup vegetable oil, divided

Directions:

 Soak sliced eggplant in cold water for 20 minutes to remove the bitterness. Pat dry.

 Fry in oil over medium heat for 8-10 minutes.

 Whisk together miso, dashi, sake and sugar. Return skillet to medium heat and add remaining oil. Stir in the ginger and cook until fragrant. Toss in eggplant and pour miso mixture. Reduce the heat to low and cook until eggplant has absorbed the flavors of the sauce. 

 Stir occasionally until tofu is evenly coated. Add more dashi or water if it gets too dry.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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