Nasu No Misoyaki (Eggplant with chicken and miso sauce)

Name: Nasu No Misoyaki (Eggplant with chicken and miso sauce)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1/2 cup aka (red) miso; 1/2 cup granulated sugar; 1/2 cup plus 2 tbsp sake (Japanese rice wine); 2 medium eggplants 🍆, cut into 1 inch thick rounds; 200 g ground chicken; 1 few pinches toasted sesame seeds (optional)

Santy Coy @chefsantycoy

Gold Coast, Australia

Chef Morimoto’s recipe

#japanasefood #japanese #lunch #dinner #redmiso #sake #eggplant #chicken #sesameseeds #tasty #delicious #asianfood

Chef Morimoto’s recipe

#japanasefood #japanese #lunch #dinner #redmiso #sake #eggplant #chicken #sesameseeds #tasty #delicious #asianfood

Santy Coy @chefsantycoy

Gold Coast, Australia

Chef Morimoto’s recipe

#japanasefood #japanese #lunch #dinner #redmiso #sake #eggplant #chicken #sesameseeds #tasty #delicious #asianfood

Chef Morimoto’s recipe

#japanasefood #japanese #lunch #dinner #redmiso #sake #eggplant #chicken #sesameseeds #tasty #delicious #asianfood

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Ingredients

30 minutes

Serves 4 servings

1/2 cupaka (red) miso
1/2 cupgranulated sugar
1/2 cupplus 2 tbsp sake (Japanese rice wine)
2medium eggplants 🍆, cut into 1 inch thick rounds
1 cup vegetable oil
200 gground chicken
1few pinches toasted sesame seeds (optional)

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Steps

30 minutes

1

Make the sauce:
Bring an inch of water to a boil in a small pot.
2

Combine the miso, sugar and 1/2 cup of the sake in a heatproof bowl that will fit in the small pot without touching the water and whisk until smooth.
3

Set the bowl in the pot and cook, stirring and scraping the side of the bowl occasionally until the sauce has thickened slightly and the colour has turned a shade darker, 15-20 minutes.
4

Set the bowl aside. In an airtight container, the sauce keep for up to 1 week in the fridge.
5

Make the dish:
Meanwhile, use a sharp knife to score both sides of the eggplant rounds every 1/4 inch or so in a crosshatched patter, going about 1/4 inch into the flesh.
6

Pour enough of the oil into a large nonstick skillet to reach a depth of 1/4 inch and set the skillet over medium heat until the oil shimmers. Add half of the eggplant and cook.
7

Flipping the rounds once, until both sides are deep golden brown, the eggplant is cooked through and some of the oil that the eggplant absorbed earlier releases back into the skillet, 8 to 10 minutes.
8

Transfer to a paper towel to drain. Repeat with the remaining eggplant. When all the eggplant is cooked, discard all but 2 tablespoons of the oil, if necessary.
9

Increase the heat to medium-high, add the chicken to the oil, and cook, stirring and breaking up clumps, until it’s just cooked through, about 3 minutes.
10

Add the remaining 2 tbsp sake and cook, stirring until any liquid in the pan has evaporated, about 2 minutes.
11

Take the skillet off the heat, stir in the miso sauce and set the skillet over the heat again just until the miso begins to bubble.
12

Divide the eggplant among plates and spoon on the miso sauce. Sprinkle on the sesame seeds and serve right away.

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Cooksnaps

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Santy Coy @chefsantycoy

on August 30, 2021 16:10

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!