Sunday, March 30, 2008

Hide's Nasu Dengaku (Japanese Eggplant)

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Here's another one of my favorite Japanese recipes from Hide Obatake of Renton. You can also put this sauce on tofu or cooked veggies. It is excellent! When I asked Hide for the recipe, he not only gave it to me, but he made me a special batch and Fed Ex’d it to us. It was such a treat! He is pictured here in Venice with the chef of a neighboring restaurant, where he orchestrated an unbelievable meal for the Seattle travelers based on fresh seafood from the Rialto Market. The dinner was to die for!

4 Japanese eggplants
Oil for deep frying or grilling

Dengaku sauce:
3 parts miso
4 parts sake
3 parts mirin
2 parts sugar

Cut the eggplant in half lengthwise. Heat the oil to 375 degrees. To test the temperature of the oil, drop the eggplant in the hot oil. It should first sink then fairly rapidly float to the surface. Fry the eggplant until golden brown, then drain on paper towels. (Alternate method: brush the cut side of the eggplant with oil and grill on the barbeque grill or under a broiler until tender.) To make the sauce, mix the dengaku ingredients in a saucepan. Bring to boil, then reduce heat for 20 min to 1 hour, stirring often. Cool and spread on top of each eggplant. Serve immediately.

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