Nobu Miso Eggplant
My take on Nobu’s famous eggplant with miso
Ingredients:
sesame seeds
Canola oil, for frying
4 Japanese eggplants
Den Miso (the marinade)
1/2 cup Miso paste
1/4 cup sugar
a few tbsp of Mirin (japanese rice wine- often used in sushi rice)
1 cup of sake
**I didn’t have sake, so I substituted some rice vinegar and water, and it still came out delish!!
I found the recipe on Martha Stewart but I changed it a bit, due to laziness (I was tired ok!) and my kitchen’s limitations. First, I combined the miso paste (I bought a beige color paste with Japanese lettering from chinatown), sugar, rice vinegar + water, and mirin in a saucepan on simmer until it turned into a smooth sauce.
While the marinade was on the heat, I set my oven to broil, and halved the eggplants. I placed the eggplants in a hot pan with canola oil for about 1-2 minutes on each side, just to tenderize them a bit.
Then I doused the eggplants with the marinade in a baking dish and sprinkled on sesame seeds.
Broiled it for about 15 minutes until they were very soft when I stabbed them (I wasn’t too violent…)
This recipe came out amazing, and very reminiscent of the famous Nobu classic. The japanese ingredients are sure to last a while in your fridge and cupboards too!
enjoy.
February 8th, 2010 at 9:36 pm
[...] Japanese eggplant with miso is one of my favorite things to eat and I wonder: What other flavors could I add to sweeten this delicious vegetable? Adding honey, pomegranate seeds, mirin, and chopped mint was my rationale, and here was the result… [...]