Nasu-Miso (Fried Eggplant with Miso Sauce)

Like many people, I’m a big fan of Japanese food. I consider Japanese cuisine to be in a class of its own, with its emphasis on unique, fresh flavours and aesthetic presentation.

That said, I also find Japanese cooking to be very challenging. What looks to be a simple dish often involves plenty of preparatory work, skill and zen-like focus throughout. If you take shortcuts or cut corners, chances are you won’t get a fully authentic result.

Hence, for a long time I was too intimidated to attempt cooking Japanese food at home. Then I came across Emi Kazuko’s excellent cookbook Japanese Cooking. This book is well written, with detailed descriptions of various Japanese ingredients. The recipes vary in difficulty, but overall they’re easy enough for most cooks to follow.

This recipe for Nasu-miso or fried eggplant in miso sauce, has become one of my favourites. It’s simple and easy to prepare, and the taste is simply extraordinary. The soft, chewy texture of the eggplant is complemented with the unique taste of miso and a rich sauce made from Japanese condiments.

Nasu-miso (Fried Eggplant with Miso Sauce)

Adapted from Japanese Cooking by Emi Kazuko
2 servings, as a main. Best served in a traditional Asian multi-course meal.

1 large eggplant (aubergine)
1-2 dried chillies, soaked and drained
2 tbsp (30ml) sake
2 tbsp (30ml) mirin
2 tbsp (30ml) sugar (preferably caster or superfine)
1 tbsp (15ml) shoyu (Japanese soy sauce)
2 tbsp (30ml) miso paste (white or red miso depending on individual taste. See Cook’s Notes below)
2 tbsp (30ml) vegetable oil
2 tbsp (30ml) sesame oil
salt

Cut the eggplant into 1-inch (3cm) cubes.

Optional: Place cut eggplant pieces into a large colander and sprinkle with salt. Allow to stand for 30 minutes for the bitter juices to drain away.

Slice the chillies into thin rings. De-seed if desired to reduce the spiciness.

Mix the sake, mirin, shoyu and sugar in a bowl. In a separate bowl, mix the miso paste with 3 tbsp (45ml) water to form a paste.

Heat the vegetable oil in a wok or large pan. Add the chilli and heat until fragrant and the oil begins to smoke. Add the eggplant and cover for 4 minutes, stirring occasionally with cooking chopsticks or a spatula. Drizzle the sesame oil over the eggplant and continue stirring for another 4 minutes, or until tender.

Lower heat to medium. Add the sake mixture to the pan and cook for a further 2-3 minutes. (If the sauce begins to burn, lower the heat some more and add 1-2 tbsp of water to the pan). Add the miso paste and continue stir-frying for another 2 minutes.

Remove from heat and serve hot.

Cook’s Notes:

  • Use authentic shoyu (Japanese soy sauce) for best results. Japanese soy sauce has a more delicate flavour compared to Chinese soy sauce.
  • The original recipe calls for dark red aka miso or hatcho miso, however I prefer white miso, which has a lower sodium content. White miso also has a lighter flavour.
  • I’ve found that most of the hybridised eggplant sold today isn’t very bitter and hence doesn’t need the additional salting prior to cooking. Of course, if the eggplant you’re using is a bitter variety then you might need to sait it.
This entry was posted in Recipes and tagged , , . Bookmark the permalink. Both comments and trackbacks are currently closed.

6 Comments

  1. Posted March 2, 2010 at 11:05 PM | Permalink

    OMG my fav food is eggplant.

    *drools*

  2. Posted May 3, 2010 at 1:38 PM | Permalink

    Happy that I found this blog. Recipe looks great!

    Irene

  3. dori
    Posted July 12, 2011 at 10:28 AM | Permalink

    Isnt the sesame oil supposed to go last?

    This oil burns very easily.
    I am afraid 4 minutes at high heat is risky.

    Also the taste of this oil is very strong.
    So I usualy add it last.

    I will try and see what happens…
    Otherwise I will just change the order a bit a put the sesame oil last.

  4. Gilbert
    Posted July 13, 2011 at 12:01 AM | Permalink

    You’re right, sesame oil loses it’s delicate flavour when heated. I’d suggest not heating it for too long- the timing in the recipe will depend on your stove’s capability. Gas stoves will heat quicker than electric.

    If you don’t like the flavour of heated sesame oil, simply substitute another vegetable oil such as coconut, peanut or rice bran oil. Hope this recipe works for you!

  5. Tia
    Posted August 3, 2011 at 1:21 AM | Permalink

    I made it using Japanese eggplant and really enjoyed it. Easy and delicious. I’ll make it again. My husband is Japanese and he really liked it as well.

  6. Gilbert
    Posted August 3, 2011 at 8:47 PM | Permalink

    Thanks for the comment, Tia! Glad you and your husband liked the recipe- credit really needs to go to Emi Kazuko who wrote the cookbook!

2 Trackbacks

  • By Food Bits « Margaret Dilloway, American Housewife on September 16, 2011 at 9:21 AM

    [...] mom used to make this eggplant miso recipe that was my favorite way to eat it. Pretty much the only way I liked it. The store where I [...]

  • By Eggplant + Daikon « jeaneology on November 27, 2011 at 9:52 AM

    [...] at my weekly market proved irresistible.  I went home and started looking for recipes, opting for this one just because I already had all but one of the ingredients. Didn’t turn out so bad, but was [...]