Fried Aubergine With Miso Paste / なす田楽
30/03/2022
This is one of my favourite side dishes. The miso paste tastes sweet and salty. It brings out the sweetness in the aubergine.
Ingredients
1 Aubergine
Potato Starch
Poppy Seeds
Oil
For dressing
2 tablespoon Miso
3 tablespoon Sugar
4 teaspoon Sake
2 teaspoon Mirin
Directions
1. Cut the aubergine
Peel the aubergine into stripes and cut them into 3 cm lengths and soak in water to prevent the cut aubergine from discolouration. Then draw off the excess water with kitchen paper and lightly dredge the potato starch in a bowl or a plastic bag.
2. Prepare miso paste
In a small pot, place miso, sugar, sake and mirin, and mix well. Cook over low heat and simmer away, stirring the bottom of the pot with spatula for 3 minutes or until thickened. Be careful not to burn.
3. Fry the aubergine
In a frying pan, put the oil up to a depth of 2 cm, and heat to 170 – 180℃.
Fry the aubergine for 3 minutes, draw off the excess oil on a wire rack.
Serve on plates, spoon the miso paste and sprinkle poppy seeds.
