Vegan Dengaku Recipe


– Ingredients:
4 small eggplants or 2 large eggplants (approximately 450g cut in half lengthways)
1 tablespoon of oil
3 tablespoons of red miso
1 and a half spoonful of sugar
1 tablespoon of mirin
2 tablespoons of broth dashi o shojin dashi
1 tablespoon of Sake
1 tablespoon of white sesame seeds

– Elaboration:
1. Make cuts in the surface of the eggplants, grill style.
2. Heat the oil in a large frying pan and fry the eggplants over medium heat until soft.
3. Mix the dashi broth, saké, mirin, sugar, and miso in a casserole dish. Simmer, stirring continuously until thickened. Set aside.
4. Put the eggplant on a plate and cover it with the miso sauce.
5. Sprinkle the sesame seeds on top.

Note: When you cut the eggplants in half, you can remove the bitterness previously by soaking them in cold water with salt and a little milk for 30 minutes.

Vegan Dengaku

Ingredients
  

  • 4 small eggplants or 2 large eggplants (approximately 450g cut in half lengthways)
  • 1 tbsp of oil
  • 3 tbsp of red miso
  • 1 and a half spoonful of sugar
  • 1 tbsp of mirin
  • 2 tbsp of broth dashi o shojin dashi
  • 1 tbsp of Sake
  • 1 tbsp of white sesame seeds

Instructions
 

  •  Make cuts in the surface of the eggplants, grill style.
  • Heat the oil in a large frying pan and fry the eggplants over medium heat until soft.
  • Mix the dashi broth, saké, mirin, sugar, and miso in a casserole dish. Simmer, stirring continuously until thickened. Set aside.
  • Put the eggplant on a plate and cover it with the miso sauce
  • Sprinkle the sesame seeds on top.

Notes

When you cut the eggplants in half, you can remove the bitterness previously by soaking them in cold water with salt and a little milk for 30 minutes.

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