Best 3 Nobus Eggplant With Miso Recipes
**Unveil the Secrets of Nobu's Eggplant with Miso: A Culinary Journey of Flavors and Textures**
Indulge in a tantalizing culinary experience with Nobu's Eggplant with Miso, a signature dish that embodies the essence of Japanese fusion cuisine. This delectable creation artfully combines the rich, smoky flavors of roasted eggplant with the umami-rich depths of miso, creating a symphony of tastes that will tantalize your palate. Discover the secrets behind this iconic dish through our curated collection of recipes, each offering a unique interpretation of this culinary masterpiece. From the classic Nobu Eggplant with Miso recipe to innovative variations that incorporate diverse ingredients and techniques, embark on a journey of culinary exploration and elevate your home cooking to new heights.
MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
EGGPLANT WITH MISO
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
- In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
- Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.
JAPANESE EGGPLANT WITH MISO
Make and share this Japanese Eggplant With Miso recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
- Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
- Either BBQ, grill or panfry eggplant until soft.
- Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
- Serve, garnished with a little julienned spring onion greens.
Tips:
- Choose the right eggplant: Japanese eggplant is the best choice for this recipe because it has a tender texture and fewer seeds. If you can't find Japanese eggplant, you can use another variety, but you may need to adjust the cooking time.
- Don't overcook the eggplant: The eggplant should be cooked until it is tender, but not mushy. Overcooked eggplant will lose its flavor and texture.
- Use a good quality miso paste: The miso paste is a key ingredient in this recipe, so it's important to use a good quality paste. Look for a miso paste that is made with whole soybeans and has a rich, umami flavor.
- Serve the eggplant immediately: This dish is best served immediately after it is cooked. The eggplant will start to lose its flavor and texture if it sits for too long.
Conclusion:
This Nobu Eggplant with Miso recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender eggplant, savory miso paste, and sweet mirin creates a dish that is both flavorful and satisfying. Whether you're a fan of Japanese cuisine or just looking for a new and exciting way to cook eggplant, this recipe is sure to please.
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