Miso Nasu Recipe
Make Miso Nasu Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplants and finishing
Miso glaze
Method
Prep and glaze
- 1
Prepare eggplants
Wash the eggplants and trim the stems. If using Japanese eggplants, leave whole; for larger globe eggplants, halve lengthwise. Make 3 shallow diagonal slashes across the skin on both sides (don’t cut through) to help them cook evenly and allow the glaze to penetrate.
- 2
Make the miso glaze
In a small bowl combine white miso paste, mirin, sake, soy sauce, sugar (or honey), dashi (or broth), and 1 teaspoon neutral oil. Whisk until smooth and slightly runny. Taste and adjust: it should be savory-sweet and spreadable; add a little more dashi or mirin if too thick.
Cook eggplants
- 3
Pan-roast method (recommended)
Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the eggplants cut-side down (or whole if small) and cook 4–6 minutes without moving until the skin is deeply browned. Flip and cook the other side 4–6 minutes until the flesh is tender when pierced with a knife. If eggplants are browning too quickly and not tenderizing, reduce heat to medium-low and cover for 3–4 minutes to steam through.
- 4
Glazing and finishing
- 5
Apply miso glaze
When eggplants are nearly done, reduce heat to low. Spoon or brush the miso glaze over the cut surfaces and scored areas, using about half the glaze initially. Cook 1–2 minutes more to warm and set the glaze. If you prefer a darker, slightly caramelized top, spoon a little more glaze on and place the pan under a hot broiler for 1–2 minutes, or use a kitchen torch to lightly blister the glaze. Be careful—miso sugars burn quickly.
- 6
Finish and garnish
Transfer eggplants to a serving plate. Sprinkle the sliced scallions and toasted sesame seeds over the glazed surfaces. If using, dust with a pinch of shichimi togarashi for heat. Serve warm as a side or with steamed rice.