Flip it! Next, flip the eggplant over and cook with a lid on the pan on for 3-4 minutes – until the eggplant is cooked through, and the inside flesh has browned.Cook for a few minutes until the skin begins to brown. Place your eggplant halves in the pan with the cut side down. Get a pan going over over high heat and add your oil to coat the bottom of the pan. Then score the inside flesh of each half with a knife in a criss-cross pattern. Using a sharp knife, slice the eggplant in half, lengthwise. How to make miso glazed Japanese eggplant Nasu dengaku is extremely flavorful on its own but can be topped with garnishes to add color and additional aromatics. Sesame Seeds: Sprinkle a few white sesame seeds on your eggplant just before serving.Sake also contains amino acids, which can help add depth of flavor to the miso sauce. It has a dry, slightly bitter flavor that helps to balance out the sweetness of the mirin in this dish. Sake: Sake is a Japanese rice wine that is made from fermented rice.It’s easy to find at your local Asian grocery store – or grab mirin on Amazon. Mirin: This fermented rice wine rounds out the flavors in many Japanese dishes – and tempers some of the saltiness from the miso paste.And it also helps the sauce caramelize to perfection under the broiler. Sugar: A little sugar adds a touch of sweetness without going over into cloying territory.I like to use white miso paste (shiro miso) or awase miso, which is a mixture of red and white miso paste. Additionally, miso paste is a good source of probiotics, which are beneficial for gut health. It has a salty, savory flavor that is perfect for this dish. Miso paste is a fermented food that is made from soybeans, salt, and koji (a type of fungus).
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