Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Eggplant Stake with Miso Sauce

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Ingredients (2 servings):

1 Eggplant
1 Tbsp (15ml) Vegetable oil or Sesame oil

(A)
3 Tbsp (30ml) Miso *Dark-blown
2 Tbsp (30ml) Sugar
1 Tbsp (15ml) Sake
1 Tbsp (15ml) Mirin
1 Tbsp (15ml) Dashi soup stock

For toppings:
3 leaves Shiso *Japanese basil
Ginger paste, to your taste
White sesame, as needed *Roasted seeds

Directions:

1. Put all the ingredients (A) in a pot and simmer gently until it thickens. Turn off the heat and set aside.

2. Cut the eggplant in half lengthways. Then, cut the bottom of them a little bit.
Run a knife around the inside of the eggplant, loosing the skin from the flesh. Score the flat surface.

3. Soak the eggplant in a water to take out the scum. Wipe them with kitchen towel.

4 . Wrap them with plastic cellophane and microwave for 2 minutes. (600W)
*You can also put them in a heat-resistance container.

5. Heat the oil in a pan. Then, put the eggplant with cutting side down and stir-fry for 5 minutes.
Turn over the eggplant, put the lid and steam it with low heat for another 5 minutes.

6. Serve on a plate and top with miso sauce, white sesame, Japanese basil and ginger paste.

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