Recipe of Perfect Nasu No Misoyaki (Eggplant with chicken and miso sauce)
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The number of servings that may be served to make Nasu No Misoyaki (Eggplant with chicken and miso sauce) is Serves 4 servings. So be certain that this portion is sufficient to serve for your self and your beloved family.
Oh yes, just to add, the time needed to prepare dinner Nasu No Misoyaki (Eggplant with chicken and miso sauce) is estimated to be around 30 minutes.
So, this time, let’s try it, let’s differ Nasu No Misoyaki (Eggplant with chicken and miso sauce) ourselves at home. Staying with easy substances, this dish can provide advantages in helping to take care of the health of our our bodies. You may make Nasu No Misoyaki (Eggplant with chicken and miso sauce) using 7 materials type and 12 manufacturing steps. Here’s the way to make the dish.
Chef Morimoto’s recipe
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Substances and spices that have to be Get to make Nasu No Misoyaki (Eggplant with chicken and miso sauce):
- 1/2 cup aka (red) miso
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tbsp sake (Japanese rice wine)
- 2 medium eggplants 🍆, cut into 1 inch thick rounds
- 1 cup vegetable oil
- 200 g ground chicken
- 1 few pinches toasted sesame seeds (optional)
Steps to make to make Nasu No Misoyaki (Eggplant with chicken and miso sauce)
- Make the sauce:
Bring an inch of water to a boil in a small pot.
- Combine the miso, sugar and 1/2 cup of the sake in a heatproof bowl that will fit in the small pot without touching the water and whisk until smooth.
- Set the bowl in the pot and cook, stirring and scraping the side of the bowl occasionally until the sauce has thickened slightly and the colour has turned a shade darker, 15-20 minutes.
- Set the bowl aside. In an airtight container, the sauce keep for up to 1 week in the fridge.
- Make the dish:
Meanwhile, use a sharp knife to score both sides of the eggplant rounds every 1/4 inch or so in a crosshatched patter, going about 1/4 inch into the flesh.
- Pour enough of the oil into a large nonstick skillet to reach a depth of 1/4 inch and set the skillet over medium heat until the oil shimmers. Add half of the eggplant and cook.
- Flipping the rounds once, until both sides are deep golden brown, the eggplant is cooked through and some of the oil that the eggplant absorbed earlier releases back into the skillet, 8 to 10 minutes.
- Transfer to a paper towel to drain. Repeat with the remaining eggplant. When all the eggplant is cooked, discard all but 2 tablespoons of the oil, if necessary.
- Increase the heat to medium-high, add the chicken to the oil, and cook, stirring and breaking up clumps, until it’s just cooked through, about 3 minutes.
- Add the remaining 2 tbsp sake and cook, stirring until any liquid in the pan has evaporated, about 2 minutes.
- Take the skillet off the heat, stir in the miso sauce and set the skillet over the heat again just until the miso begins to bubble.
- Divide the eggplant among plates and spoon on the miso sauce. Sprinkle on the sesame seeds and serve right away.
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