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deep-fried eggplant with miso

Name: Deep-Fried Eggplant with Miso
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 480 g eggplants; 360 ml salad oil; Sauce:; 4 tablespoons white or red miso; 5 tablespoons sugar; 4 tablespoons sweet sake for seasoning (mirin)

Serves: 4
Calories: 284 kcal
Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
Japanese: Nasu-no-shigiyaki

metric
u.s.

ingredients:

480 g eggplants
360 ml salad oil

sauce:

4 tablespoons white or red miso
5 tablespoons sugar
4 tablespoons sweet sake for seasoning (mirin)

step 1:

Wash the eggplants. Slice diagonally into 3 to 4 cm. wide pieces. Drain them in a colander.

step 2:

Heat the oil to 170 °C 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.

step 3:

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.

comment:

Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.

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