– 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.