Summer is the worst time to cook, but I have so many recipes in my Evernote folders and my Pinterest boards so this is the down time for me. I think this is a fabulous fall or winter recipe, but with a cold Kirin, it's still good in the summer and it can be eaten cold on salad for lunch.
Find the original recipe here. Besides cooking the sauce on eggplant, it's a good dipping sauce for fried tofu, tossed with blanched green beans, and used as a dipping sauce for boiled tako (octopus). Keep the extras in the refrigerator.
- 1 1/2 cups white miso
- 3/4 cup sugar
- 3/4 cup sake
- 3/4 cup mirin
Den Miso with Nasubi (eggplant)
- Extra-virgin olive oil, for frying
- 4 Japanese eggplants (about 6 ounces each), halved lengthwise and skin scored in a crosshatch pattern
- 1 cup Nobu's Den Miso
- 1 tablespoon toasted sesame seeds
- Pickled ginger and plums, for garnish (optional)
Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.