Nasu No Misoyaki (Eggplant with chicken and miso sauce)

Name: How to cook Nasu No Misoyaki (Eggplant with chicken and miso sauce) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Nasu No Misoyaki (Eggplant with chicken and miso sauce)

Chef Morimoto’s recipe

Ingredient

Food ration :

Serves 4 servings

Cooking time :

30 minutes

1/2 cup

aka (red) miso

1/2 cup

granulated sugar

1/2 cup

plus 2 tbsp sake (Japanese rice wine)

medium eggplants 🍆, cut into 1 inch thick rounds

200 g

ground chicken

few pinches toasted sesame seeds (optional)

Cooking instructions

* Step 1

Make the sauce:

* Step 2

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.

* Step 3

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.

* Step 4

Set the bowl aside. In an airtight container, the sauce keep for up to 1 week in the fridge.

* Step 5

Make the dish:

* Step 6

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.

* Step 7

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.

* Step 8

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.

* Step 9

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.