deep-fried eggplant with miso
- Serves: 4
- Calories: 284 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Nasu-no-shigiyaki
- 1 lb. eggplants
- 1 1/2 cups salad oil
Wash the eggplants. Slice diagonally into 1 to 1 1/2 in. wide pieces quarter. Drain them in a colander.
Heat the oil to 340°F and deep-fry the eggplant pieces on each side (about 4 minutes). Remove from the pan and drain on a rack, placed over a paper towel.
Mix the miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.
Pour the miso sauce over the eggplant pieces.
Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.
Japanese foods recipes