00:00Hi, I'm Yuto, and today on Sudachi I'm going to show you how to make a delicious miso-colised
00:04eggplant dish called Nasudengaku.
00:06Let's get straight to it.
00:08Start preheating your grill or broiler on medium and then grab two washed eggplants.
00:13Cut off the stems at the top and then cut them in half lengthwise.
00:18I'm using Japanese eggplant but Chinese eggplant or other eggplants also works well.
00:24On the flesh side, score a fine crosshatch pattern.
00:27Not only will this improve the texture of the eggplant but also allow the miso-glaze
00:32to seep into the cut, helping the flavour travel deeper.
00:39Once your grill has finished preheating, place the eggplant with the flesh side facing up.
00:44I'm using a Japanese fish grill so the heat source is on the top,
00:48similar to the broiler function on a standard oven.
00:51Grill for about 3 minutes, then flip and grill the skin side for 5 minutes.
00:56Check occasionally to make sure it's not burning.
01:01In the meantime, let's make the glaze.
01:04Take a small saucepan and add 2 tablespoons of yellow miso paste,
01:082 tablespoons of sake, 1 teaspoon of mirin,
01:12half tablespoon of light brown sugar, and half tablespoon of toasted sesame oil.
01:18Turn on the heat to medium-high and mix continuously.
01:22We want to bring it to a boil, but miso is prone to burning so you need to keep mixing
01:27it.
01:28Once it's bubbling, reduce the heat to low and continue to stir over the heat until it's thickened slightly.
01:35I like using a silicone spatula so I can scrape the bottom of the pan.
01:40When it looks like this, take it off the heat.
01:45Let's check on the eggplant.
01:48They're slightly charred, which is a good thing.
01:51We want them to be quite well cooked so that they're nice and soft.
01:56Flip them back over, and then spread the miso glaze over the top.
02:00The glaze should cover them in a nice thick layer.
02:04Once they're covered, return them to the grill and cook for another 2 minutes or so,
02:10until the miso glaze has caramelised.
02:13They're ready when the miso is bubbling and has turned dark like this.
02:20Arrange them on a plate and sprinkle them with sesame seeds.
02:26I also like to add some thinly sliced shiso leaves for a refreshing touch.
02:31And that's it, delicious nasu dengaku.
02:33It's perfect as a side dish or even a party appetizer.
02:37And great news, I've launched a free mobile app that makes following along with my recipes even easier.
02:43It's the perfect kitchen companion after watching my videos.
02:47You can access step-by-step instructions right on your phone while you cook.
02:51The download link is in the description below.
02:54Thank you so much for watching.
02:56If you want to read the written version of this recipe,
02:59you can find it on my blog.
03:00The link is on the screen.
03:02And if you like eggplants, check out my fake unagi eggplant recipe on the screen too.
03:08Hope to see you in the next one.
03:09Bye.
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