Fried KAMO Eggplant with MISO Spread (Kamo-nasu no Dengaku) |
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| 2 Kamo eggplant (Kamo-nasu) |  |
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| 4 green beefsteak plant leaves (ao-jiso) | ||||
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210g white miso | |||
| 90g red miso | ||||
| 3 tbsp sugar (satou) | Kamo-nasu | |||
| 4 or 6 tbsp mirin | ||||
| 3 tbsp sake | ||||
| 1 egg yolk (kimi) | ||||
| salad oil (sarada-yu) | ||||
| a pinch sesame seeds (goma) | ||||
1. Put white miso, red miso, sugar, sake, mirin and egg yolk in a pan, and mix well. Then boil over low heat and stir to prevent scorching until to be jelly. 2. Cut the edges of eggplant off and cut into halves. 3. Prick the eggplant surface with a fork. Deep fry the eggplant without batter. 4. Roast sesame seeds until they sputter. 5. Put green beefsteak leaf on individual plate and dish up the eggplant on. Serve with MISO spread and sesame seeds. Serves 4 |
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