Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet miso eggplant to stock in the fridge. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sweet Miso Eggplant to Stock in the Fridge is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Sweet Miso Eggplant to Stock in the Fridge is something which I’ve loved my entire life. They’re nice and they look fantastic.

Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.

To get started with this recipe, we must prepare a few components. You can have sweet miso eggplant to stock in the fridge using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sweet Miso Eggplant to Stock in the Fridge:

1. Prepare 5 Eggplant
2. Prepare 150 ml Japanese dashi stock
3. Get 2 tbsp Awase miso
4. Get 2 tbsp Sugar
5. Take 1 tbsp Soy sauce
6. Get 1 tbsp Mirin
7. Take 1 tbsp Vinegar
8. Make ready 2 clove Garlic
9. Prepare 4 tbsp Vegetable oil (or sesame oil)
10. Get 1 Green onions (finely chopped)

A grilled version of this dish is known as Nasu dengaku where the eggplant is grilled with a miso glaze. This recipe for Nasu-miso is simple and easy to prepare, and the taste is simply extraordinary. The soft, chewy texture of the eggplant is complemented with the unique. 'Sweet Miso Sauce' is so versatile and can be used for many dishes. I simply stir-fry Eggplant and Green Capsicum, then add Pork Mince, and seasoned with the 'Sweet Miso Sauce' with chilli bean sauce for spiciness.

Steps to make Sweet Miso Eggplant to Stock in the Fridge:

1. Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic.
2. Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer.
3. Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done.
4. The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish.

So easy to cook and so yummy. We always eat this dish with rice, so I have made it. In the meantime, place all glaze ingredients in a jar and shake well to combine. Plate up the eggplant and smear the miso glaze over each eggplant evenly. Serve on a bed of cooked rice.

So that’s going to wrap this up with this exceptional food sweet miso eggplant to stock in the fridge recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!