Thursday, 4 December 2014

Deep-fried aubergine with miso sauce

茄子田楽

This miso sauce is easy to make and very versatile to any sort of food.
I like to combine the sauce with zucchini, figs, tofu or aubergine as here.


Serves 4

Vegetable oil for deep-frying
1 aubergine
1ss toasted white poppy seeds (optional)

MISO SAUCE
80 g miso paste (red or white)
1-2ss sugar
2ts mirin
2ts water



1 Combine all the miso sauce ingredients in a pot.
Over low heat, stir until the sauce thickened the consistency.
(NB: it´s easy to burn.  Stir constantly!)

2 Pour vegetable oil to a pan about 1 cm, then preheat.

3 Cut the stems off the aubergine.  Slice into 2 cm rounds.
Piece with a fork in several places or use knife if you prefer.

4 Deep-fry the aubergine until tender.
(They won´t be crisp)

5 Drain the aubergine well then top with the sauce,
sprinkle with the poppy seeds.