Nasu dengaku (aka ‘miso eggplant’) is one of my favourite Japanese dishes. So I’ve recreated some of the magical taste in a quick-to-cook stirfry. This was super easy to make and really really yum! I love ginger so this recipe uses a lot, feel free to adjust to match your taste.
1/4 cup water
4 tablespoons of miso paste (I use ‘shiro’ or white miso but it’s up to you)
2 tablespoons of tamari or wheat-free soy sauce
2 tablespoons of caster or brown sugar (easier to dissolve)
1 tablespoon of sesame oil
2 tablespoons of vegetable oil
1 tablespoon of fresh ginger, finely grated
1 medium sized eggplant, cut into bite-sized chunks
1 large green capsicum, cut into bite-sized chunks (I used a baby green capsicum from our garden)
1. If you’re someone who likes to salt and wash your eggplant to reduce its bitterness, now’s the time to do it… cut up the eggplant and combine in a bowl with salt. Sit for at least 15 minutes and then rinse thoroughly.
2. Combine the water, miso, soy sauce and sugar in a small bowl. Stir until sugar is dissolved.
3. Heat sesame and vegetable oil combination in a wok over high heat.
4. Add eggplant to the wok and cook until softened (you want it tender but not soggy).
5. Add ginger and bell pepper to the wok. Stir fry for a few minutes.
6. Add the miso mixture and combine. Stir fry for a few more minutes on a lower heat, be sure not to let the mixture stick. Add a tablespoon of water if the mixture is too dry or a teaspoon of cornflour if the mixture is too wet. You want it to look like gravy.
7. Serve on a bed of rice or soba noodles or just chow it down by itself.
An original recipe for Vegematarian.