NASU MISO
Eggplant in rich miso sauce
Serves 4
Ingredients
2 - Large eggplants
1-2 - dried red chillies
3 Tbs - Sake
3 Tbs - Mirin
3 Tbs - caster sugar
2Tbs - Shoyu
3Tbs - Dark red miso (aka
miso, or hatcho miso)
6 Tbs - Sesame oil
Salt
Directions
1 - Cut the eggplant into bitesize pieces and
place in a large colander, sprinkle with some salt and leave for 30 minutes to
remove the bitter juices. Squeeze the eggplant by hand. Remove the seeds from
the chillies and chop the chillies
into small rings.
2 - Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the miso paste with 3 Tbs water to
make a loose paste.
3 - Heat the oil in a large pan and add the chilli.
When you see pale smoke rising from the oil, add the eggplant, and using
cooking hashi, stir fry for about 8 minutes, or until
tender. Lower the heat to medium.
4 - Add the sake mixture into the pan, and stir for 2-3 minutes. If the
sauce starts to burn, lower the heat. Add the miso
paste to the pan and cook, stirring for another 2 minutes. Serve hot.
Kazuko, E & Fukuoka, Y. Japanese Cooking. (