Tuesday, July 28, 2015

Sauteed Eggplant with Miso - Nasu Dengaku

Tender eggplant with a miso type sauce and sesame seeds.


  • 1/4 cup dashi stock
  • 1 egg yolk
  • 1-1/2 tablespoons white miso
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon  sake
  • 1 tablespoon  oil
  • 2 skinny Japanese eggplants, split and cut in half
  • 2  tablespoons sake mixed with 2 tablespoons water
  • 2-3 teaspoons sesame seeds


  1. Whisk the dashi, egg yolk, miso, sugar, mirin and sake together in a small bowl.
  2. Place sauce in a small saucepan and cook over  low heat  until it thickens like gravy, stirring constantly.
  3. Heat  the oil in a large skillet and cook eggplant pieces, first cooking cut-side down until they brown nicely, then turning them over, adding the sake-water mix, and  continuing to cook  until they are fork-tender.
  4. Serve covered with the thick sauce and a sprinkling of sesame seeds.
4 servings
about 15 minutes total

1 comment:

  1. LOVED this. I'm a huge fan of eggplant, and this hit the spot. The sauce is delicious, I think I'll try it with other vegetables, too :) Thanks for sharing!
    Made for Culinary Quest 2015 / Japan


Thank you for your comment! ~Sue