Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fried eggplant with miso and melted cheese. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Nasu-miso is pan-fried eggplant dressed with a savory-sweet miso glaze. This recipe for Nasu-miso is simple and easy to prepare, and the taste is simply extraordinary. The soft, chewy texture of the eggplant is complemented with the unique taste of miso and a rich sauce made from. Tender broiled eggplant slices brushed with a sweet miso glaze - it's simply irresistible and ready in just Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and But it's a great way to quickly cook eggplant.
Fried Eggplant with Miso and Melted Cheese is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Fried Eggplant with Miso and Melted Cheese is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have fried eggplant with miso and melted cheese using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fried Eggplant with Miso and Melted Cheese:
- Prepare 2 stalks Eggplants - small Japanese type
- Make ready 1 Cheese (easy melting type)
- Take 4 lashes Shiso leaves
- Get 1 White sesame seeds
- Prepare 2 tbsp Vegetable oil (for frying)
- Prepare 1 tbsp Sake (for steaming)
- Prepare Miso sauce ingredients
- Take 2 tbsp Miso
- Prepare 1 tbsp Sugar
- Make ready 1 tbsp Water
- Make ready 1 tbsp Sake
- Prepare 1/2 tbsp Mirin
Miso and eggplant is an incredible flavour combination. Cooked on the grill, it creates an incredible This creates a melt-in-your-mouth eggplant with an incredible caramelisation that I wish I could By cooking it on the grill you get the added benefit of the smokiness, but you can also pan fry it. This Japanese eggplant recipe is all about that umami-rich miso glaze, which you can use on all kinds of root vegetables. I like the idea of baking eggplant because it uses so much less oil than stir frying and steaming makes it too waterlogged.
Instructions to make Fried Eggplant with Miso and Melted Cheese:
- Mix the ingredients for the miso sauce in a small pan on low to medium heat and keep stirring until it becomes a little thicker, then turn off the heat.
- Julienne the shiso leaves. You can julienne it neatly, if you roll up several leaves, then cut.
- Discard the tops of the eggplant and cut into half. Put about 1 cm deep cut on the surface like the picture.
- Heat oil in a frying pan, heat on medium, then pan-fry the eggplants from the cut side until browned.
- When the surface of the eggplants has browned, reduce the heat to low, flip the eggplants and fry the other side. Pour sake in the pan and cover the frying pan with a lid and steam.
- Spread the miso sauce on the eggplants once they soften.
- Sprinkle with cheese, put 1 teaspoon of water, cover again with a lid, and heat on medium. When the cheese has melted, top with some shiso leaves and white sesame seeds and it is ready.
This Japanese eggplant recipe is all about that umami-rich miso glaze, which you can use on all kinds of root vegetables. I like the idea of baking eggplant because it uses so much less oil than stir frying and steaming makes it too waterlogged. But my family and I didn't like the sauce; there was too much. Miso eggplant is a Japanese favourite. Lower the heat and add the sake mix, stir for two to three minutes, add the miso and cook, stirring, for another couple of minutes.
So that is going to wrap this up with this exceptional food fried eggplant with miso and melted cheese recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
