Monday, October 21, 2013
Nasu Dengaku (Miso Eggplant)
Unbelievably tasty and unbelievably easy to make. It took all of five minutes.
I first had this at a local japanese restaurant named Toshi Sushi on Main St. It was many years ago, and to this day, I still order it whenever I see it on a japanese menu (only, it hasn't ever been as good as the first time, depending on how well they make it). If done properly (which isn't hard at all), the eggplant melts into a mooshy, creamy consistency and flavoured perfectly with a balance of sweet and salty from the sugar and miso. It goes well with rice.
I adapted the recipe from momofukufor2.com.