Eggplant Miso Stir-fry and Simmered Eggplant Calyx
ID: 6ba835b8...
This is a savory eggplant miso stir-fry made with a rich, homemade Dengaku miso. Furthermore, by deep-frying the eggplant calyxes—which are usually discarded—and simmering them, this dish allows you to enjoy every part of the ingredient without waste.
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🍳 Cooking Flow
Reduce the sake, then combine with miso and sugar and simmer to create the Dengaku miso. → Cut the eggplants and set the calyxes aside. Stir-fry the eggplant pieces in a generous amount of oil until golden brown. → Toss the eggplant with the Dengaku miso, then sprinkle with yuzu peel to finish. → Deep-fry the reserved calyxes at a low temperature, simmer briefly in diluted mentsuyu sauce, and garnish with sesame seeds.
Cooking Steps
Brief Cooking Order
Reduce the sake, then combine with miso and sugar and simmer to create the Dengaku miso. → Cut the eggplants and set the calyxes aside. Stir-fry the eggplant pieces in a generous amount of oil until golden brown. → Toss the eggplant with the Dengaku miso, then sprinkle with yuzu peel to finish. → Deep-fry the reserved calyxes at a low temperature, simmer briefly in diluted mentsuyu sauce, and garnish with sesame seeds.
Introduction
This is a savory eggplant miso stir-fry made with a rich, homemade Dengaku miso. Furthermore, by deep-frying the eggplant calyxes—which are usually discarded—and simmering them, this dish allows you to enjoy every part of the ingredient without waste.
Step 1
Add 30ml of sake to a small saucepan, bring to a boil, and let it boil off the alcohol.
Step 2
Add 40g of miso, 40g of sugar, and the reduced sake to the pan. Cook over low heat, stirring constantly until the mixture thickens into a glaze to make the Dengaku miso.
Step 3
Cut the eggplants in half lengthwise and trim off the calyxes (keep the calyxes for later use). Cut the eggplant flesh into bite-sized pieces.
Step 4
Heat 2-3 tablespoons of oil in a frying pan, add the eggplant, and stir-fry until nicely browned.
Step 5
Add the prepared Dengaku miso to the stir-fried eggplant and toss lightly to coat. Serve on a plate and garnish with yuzu peel.
Ingredients List
Important Notes
Once made, Dengaku miso stays fresh in the refrigerator for over a month, making it a convenient staple condiment. 💡
Eggplants pair exceptionally well with oil; using a bit more oil results in a tender and juicy texture. 🍳
When cooking the eggplant calyxes, the key is to fry them slowly at a low temperature to ensure the tough parts become tender. ⚠️
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