GRILLED MISO GLAZED JAPANESE EGGPLANT #EASYRECIPES #EGGPLANT
This Miso Glazed Japanese Eggplant is an extraordinary case of how straightforward present day Asian cooking can be. I've taken a customary Japanese formula, thickened the sauce to utilize it as a coating and cooked it on the open air flame broil. It is so natural and quick, however the flavors will take your breath away. Miso and eggplant is a beautiful mix of flavors, and via caramelizing the coating it truly takes this to another level.
It generally flabbergasts me how the least complex of plans can have such a mind blowing profundity of flavor. This is one such dish. This formula depends on a customary Japanese eggplant dish called Dengaku Miso Eggplant. The conventional method for making this in Japan is to wrap the eggplant in the miso sauce, which is a more slender adaptation of the Miso Glaze in this formula (I've included bearings to transform the formula into a sauce).
Miso and eggplant is a wonderful mix of flavors. On the off chance that you haven't attempted it previously, you're in for a treat. I've put a late spring twist on this customary dish by making it a coating and flame broiling it. This makes a dissolve in-your-mouth eggplant with a mind blowing caramelisation that I wish I could restrain and nibble on. By cooking it on the flame broil you get the additional advantage of the smokiness, yet you can likewise sauté it.
INGREDIENTS:
- 6 Japanese eggplants , halved lengthwise
- 3 tbsp canola oil (or vegetable oil)
MISO GLAZE:
- 1/4 cup white miso ("Shire Miso)
- 2 tbsp Mirin
- 1 tbsp Sake (Japanese cooking wine)
- 1 tbsp sugar
GARNISH:
- 1 shallot/scallion finely sliced
- 1 tsp sesame seeds (preferably toasted)
INSTRUCTIONS:
- Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
- Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
- Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
- Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
- Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
- Remove from grill, garnish with shallots and sesame seeds and serve immediately.
For more detail :http://bit.ly/2KD06fm
