Sweet Miso Eggplant To Stock In The Fridge Recipe by cookpad.japan
Cooking Instructions 1 Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic. 2 Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer. 3 Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done. 4 The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish. 1 Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic. 1 Cut the eggplants in half vertically and score the skin diagonally at 2-3 cm intervals. Peel and grate the garlic. 2 Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer. 2 Add the eggplant and vegetable oil into a frying pan and cook over a high heat. When the skin of the eggplant has browned, pour in the dashi stock along with the miso, sugar, soy sauce, mirin, vinegar, and grated garlic and simmer. 3 Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done. 3 Once nearly all of the dashi stock has evapourated, stir-fry the eggplant while simmering to prevent burning. When all of the moisture has gone, stop the heat, and add in some sliced green onion. Mix it all together and it's done. 4 The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish. 4 The eggplant tastes far better after it has been cooked for a few hours and the flavours have had a chance to blend. It might not be the nicest colour in the world, but it does make a deliciously rich-tasting side dish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups Seafood Tomato Pasta Soup Homemade 1/2 pound Garlic and Herbs Juicy Lucy's Genovese Sauce and Cheese Spring Rolls Butter Scented Fluffy Omelettes 13g Protein Bars Easy Two-Layer Pudding Cake Homemade Hamburger Buns Easy Pancake Mix Cookies (for White Day) Elegant Chocolate Marbled Bagels Dorayaki with Pancake Mix (Anko and Butter) Seafood Tomato Pasta Soup Homemade 1/2 pound Garlic and Herbs Juicy Lucy's Genovese Sauce and Cheese Spring Rolls Butter Scented Fluffy Omelettes 13g Protein Bars Easy Two-Layer Pudding Cake Homemade Hamburger Buns Easy Pancake Mix Cookies (for White Day) Elegant Chocolate Marbled Bagels Dorayaki with Pancake Mix (Anko and Butter)