Eggplant With Dengaku Miso

Name: Eggplant With Dengaku Miso
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggplant (slim Japanese type); 1 tbsp Barley miso; 1 tbsp Mirin; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

Because I learned the water sautéing technique, I was able to create this simple steamed vegetable dish without a recipe.

Because this can be made in a flash, I have no hints in particular. Recipe by Rin

Because I learned the water sautéing technique, I was able to create this simple steamed vegetable dish without a recipe.

Because this can be made in a flash, I have no hints in particular. Recipe by Rin

cookpad.japan @cookpad_jp

Because I learned the water sautéing technique, I was able to create this simple steamed vegetable dish without a recipe.

Because this can be made in a flash, I have no hints in particular. Recipe by Rin

Because I learned the water sautéing technique, I was able to create this simple steamed vegetable dish without a recipe.

Because this can be made in a flash, I have no hints in particular. Recipe by Rin

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Ingredients

2 servings

2Eggplant (slim Japanese type)
1 tbspBarley miso
1 tbspMirin
1 tspSoy sauce

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Steps

1

Cut the eggplant into 3 cm pieces and soak in water to remove the astringency.
2

Heat a little water in a frying pan and add the eggplant. Turn down the stove to low heat, place the lid on the pan and steam. If the water evaporates, add more while cooking.
3

Mix miso, mirin and soy sauce together and pour over the soft eggplant. Finished.