Eggplant Disks with Miso Sauce

Name: Eggplant Disks with Miso Sauce (Nasu no Dengaku)
Cuisine: Japanese
Ingredients: 3 tablespoons mamemiso (soybean miso); 3 tablespoons mamemiso (soybean miso); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); ¼ cup sake (rice wine); ¼ cup sake (rice wine); 1½ tablespoons sugar; 2 tablespoons minced scallion, green part only; 1 teaspoon sesame oil; 2 kamonasu or 1 medium American eggplant, stemmed; 2 kamonasu or 1 medium American eggplant, stemmed; 1 tablespoon white sesame seeds or white poppy seeds, toasted; 1 tablespoon white sesame seeds or white poppy seeds, toasted; Vegetable oil, for deep-frying; 5 shiso leaves, preferably, or mint leaves, julienned; 5 shiso leaves, preferably, or mint leaves, julienned

Nasu no Dengaku

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Nasu, Japanese eggplant, is generally short and slim. However, there are several varieties. One of them is kamonasu, a specialty in the Kyoto region. Kamonasu is larger than an ordinary Japanese eggplant, and its shape is round. Imagine having a soft clay model of a medium American eggplant, and rolling it in your hands to shape it into a ball. This is how kamonasu appears. This dense-fleshed variety is suitable for deep-frying, the technique used in this recipe,

Ingredients

Asia
Japan
Kyoto
Side dish
Vegan

Ingredients

Method