Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, eggplant karaage miso vinegar dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant karaage miso vinegar dressing is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Eggplant karaage miso vinegar dressing is something which I have loved my whole life.
Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store. This roasted miso glazed eggplant recipe is one of my favorite ways to cook eggplant.
To get started with this particular recipe, we must first prepare a few components. You can have eggplant karaage miso vinegar dressing using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant karaage miso vinegar dressing:
- Prepare Eggplant
- Get Dressing
- Make ready Celery
- Prepare Red bell pepper
- Get Green onion
- Prepare Vinegar or Apple cider vinegar
- Get Miso paste
- Prepare Brown sugar
- Make ready Fry
- Prepare Cornstarch
- Take Oil
Add the remaining ingredients and whisk until amalgamated. This is a very simple dressing/sauce that has a multitude of uses. Leave out the dashi for more of dip like consistency that goes great with vegetable sticks. The most common brown miso works best in this recipe, white miso can be used but you will want to decrease the sugar as it is sweeter.
Instructions to make Eggplant karaage miso vinegar dressing:
- Minced the dressing veggies. Sauté the veggies in the fry pan with oil low medium heat
- Add 2 table spoons of vinegar. Mix it up until veggies soaked and add 1 teaspoon of sugar. And add 2 table spoon of miso. Mix it up
- Cut eggplant and put in a bowl mix in a 1 cup of cornstarch. Cover eggplant in cornstarch
- In low medium heat, warm up oil in fry pan and fry eggplant until it’s brown and crispy
- When your eggplant is fried put in a plate and put the dressing on top and enjoy!
Wrap each eggplant tightly in foil and place directly on the flame of a gas barbecue or stove. Scrape the flesh into a bowl - don't worry if a little of the blackened skin remains. I absolutely love this Miso Eggplant recipe - it's that perfect mix of sweet/salty and is so easy to make. Delicious as a side to any Japanese-inspired dish or on their own with some sautéed greens and brown rice - it's my go-to recipe for last-minute dinner guests, guaranteed to impress! This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning new cookbook This year I'm growing Japanese eggplant in my garden, and have been using this recipe every time a few more eggplants get long and ripe enough to pick.
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