Impress your guests with this Japanese miso eggplant stir-fry recipe
Japanese miso eggplant stir-fry, or nasu dengaku, is a vegetarian dish that fuses miso's rich flavors with eggplant's soft texture. Originating in Japan, this simple yet flavorful dish has become popular worldwide. It exemplifies the eggplant's versatility and how a few ingredients can yield a deeply satisfying meal. Now, let's get cooking and bring this culinary delight to your table!
Gather the following ingredients
Gather two medium eggplants (cut into half-inch slices(, three tablespoons of white miso paste, one tablespoon of sugar to balance the miso, two tablespoons of soy sauce for flavor depth, one tablespoon of sesame oil for frying, and a combination of two minced garlic cloves with one inch of freshly grated ginger. Optional garnishes are sliced green onions and a sprinkle of sesame seeds.
Preparing the eggplant
Start by slicing the eggplants into half-inch pieces. Next, sprinkle salt over them and leave to sit for about 10 minutes. Salting draws out excess moisture and diminishes any bitterness, priming the eggplants to soak up flavors when cooked. After the resting period, thoroughly rinse the eggplant slices under cold water to remove the salt, and then pat them completely dry with paper towels.
Crafting the miso sauce
In a small bowl, whisk the white miso paste, sugar, and soy sauce together until smooth. This blend will become the cornerstone of your dish, enveloping the eggplant in a savory sauce. The miso contributes a complex umami character that is quintessential to Japanese cooking, while the sugar and soy sauce work in harmony to create a balanced, flavorful coating for the stir-fry.
Cooking eggplant to perfection
Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger to the skillet and saute until fragrant—about one minute—ensuring they don't burn. Increase heat to medium-high before adding your prepared eggplant slices to the skillet in a single layer if possible. Cook each side until golden brown—approximately five minutes per side.
Combining flavors
After the eggplants have achieved a golden-brown hue, turn the heat down to medium-low. Introduce the miso sauce mixture to the skillet, drizzling it over the eggplants. With care, stir to ensure each slice is evenly coated with the savory sauce. Place a lid on the skillet and allow the dish to simmer for two minutes, permitting the flavors to integrate fully and deepen.
