Savory, umami, nutty, and with simply sufficient warmth to heat the palate, my Szechuan type nasu dengaku is the right aspect dish to enrich a conventional Japanese or Chinese language meal, a vegetarian dinner, or to get pleasure from with a easy bowl of rice. It’s not solely scrumptious but in addition stunning to have a look at!
Should you like my conventional nasu dengaku or tofu dengaku recipe, wait till you do that one! I got here up with this recipe after seeing all of the completely different ways in which broiled and roasted eggplants are served in Japan. I’ve been cooking with Japanese and Chinese language eggplants for years now and love how shortly and simply they grow to be tender. The shortage of seeds additionally yields the silkiest flesh that just about melts in my mouth. Whereas I normally prefer to pan fry my eggplants entire till the pores and skin get barely charred, and gown them with somewhat tsuyu and a few chopped inexperienced onions, this Szechuan type nasu dengaku is shortly turning into a brand new favourite of mine.
The steps are simple to observe and the flavors are properly balanced. The combination of nutty, savory, umami, barely pungent, peppery, and spicy from the sauce, marries fantastically with the mildly candy taste of eggplant. My recipe solely requires 7 substances and takes about 20 minutes to make.
Components
Scroll right down to the recipe card for the complete recipe.
- Eggplant: Japanese or Chinese language eggplants are the very best ones to make use of for this recipe as a result of they’re thinner and the pores and skin is edible. Japanese eggplants are somewhat shorter than Chinese language eggplants however have the identical consistency.
- Miso paste: I’m utilizing white miso paste as a result of it’s milder than different varieties and gained’t overpower the general style of the dish. However be happy to make use of awase miso paste, which is a mixture of each white and crimson miso paste, if you happen to get pleasure from a stronger and saltier taste.
- Water: A little bit water is required to skinny the sauce so it spreads extra simply onto the sliced eggplants.
- Garlic: 1 grated garlic clove provides a aromatic and barely floral aspect to the Szechuan type sauce.
- Doubanjiang: Doubanjiang is a fermented chili bean paste utilized in Chinese language cooking so as to add warmth and a savory aspect to Sichuan dishes.
- Honey: A little bit honey is used for sweetness and to steadiness the saltiness of the opposite substances.
- Inexperienced onion: Chopped inexperienced onions are refreshing and add somewhat crunch to this in any other case tender and tender dish.
Variations
- Make it spicier: Add an additional teaspoon of doubanjiang or 1/2 teaspoon of grated ginger.
- Make it vegan: Swap honey for pure maple syrup or sugar.
How To Make It
- Slice the eggplants in half and minimize a criss-cross sample within the flesh.
- Prepare dinner the eggplants in a skillet over medium excessive warmth on either side, till they’re tender.
- Make the Szechuan type dengaku sauce and brush it over the eggplants.
- Switch to a serving plate and function a aspect or with a bowl of rice.
Knowledgeable Suggestions
- Cooking time might differ: Relying on the thickness and dimension of the eggplants, and in addition the kind of range prime you will have (gasoline, electrical), cooking time might differ. The recipe says to cook dinner the eggplants on either side for 3 to 4 minutes, however it could take longer or shorter. The one factor to know is that the eggplants have to be absolutely cooked and tender earlier than they’re transferred to a plate.
- Use a kind of honey that’s not too floral or medicinal: Some forms of honey, similar to wildflower and manuka, can have a powerful floral or medicinal style that may be overwhelming when blended with savory substances. Follow one thing on the plainer aspect like uncooked clover honey.
Storage and Reheating
Fridge: Switch the nasu dengaku in an hermetic storage container and refrigerate for as much as 2 day.
* I don’t suggest freezing this dish for the reason that texture of the eggplant will deteriorate over time.
Reheating: Microwave on low for 1 to 2 minutes. It’s higher to do it on low to protect the aroma and the vitamins of the miso paste.
What To Serve With Szechuan Type Nasu Dengaku
The savory, nutty, and deeply umami style of this eggplant dish means it pairs properly with different dishes which have the same taste profile. For sure it goes properly with Japanese, Korean, or Chinese language delicacies, with dishes similar to fried noodles with soy sauce, honey sriracha tofu, omurice, miso ramen, Korean sticky hen, or japchae. It additionally pairs properly with smaller sides and may be served as a part of an izakaya type dinner. A few of my favorites are edamame with soy and sesame sauce, maki rolls, Korean chive pancakes, blistered shishito peppers, and mushroom and cabbage dumplings.
Different eggplant recipes you may like: Chinese language eggplant with garlic sauce, Japanese eggplant tartare, steamed Korean eggplant (gaji namul), char siu type roasted eggplant, stir fried eggplant with seitan, sauteed Japanese eggplant, mabo nasu.
Regularly Requested Questions
It is dependent upon the doubanjiang used. One Japanese model carries a gluten-free doubanjiang and can be the one I used for this recipe. Some miso pastes might also comprise gluten if they’ve barley, wheat, or rye. Make sure that to search for one which’s 100% gluten-free.
No, I actually don’t suggest a daily bulbous eggplant for this recipe. Primarily as a result of the pores and skin may be robust even as soon as it’s cooked, and the flesh comprises plenty of disagreeable seeds. Should you do nonetheless need to give it a shot, slice the eggplant into quarters or eights, lengthwise.
Strive a chili paste like sambal oelek to imitate the flavour of doubanjiang. It is not going to be the identical however you’ll get loads of warmth from it. Gochujang can be used however will add a smoky aspect to the dish.
This step isn’t wanted for this recipe for the reason that sauce is robust sufficient to masks any bitterness. Additionally, I discover that Japanese and Chinese language eggplants are usually so much much less bitter than different forms of eggplants.
Did you want this recipe? Are there adjustments you made that you just wish to share? Share your ideas and proposals within the feedback part under!
Szechuan Type Nasu Dengaku
Prep Time: 10 minutes
Prepare dinner Time: 10 minutes
Whole Time: 20 minutes
Yield: 4 servings 1x
Class: Important
Technique: Skillet
Delicacies: Japanese
Eating regimen: Vegetarian
Description
This Szechuan type nasu dengaku is savory, umami and nutty, and has simply sufficient warmth to heat the palate.
Components
Scale
Directions
- Minimize the eggplants: Slice the eggplants in half, lengthwise.
- Warmth the skillet: In a big nonstick skillet over medium excessive warmth, add the oil and swirl it round to coat the floor.
- Prepare dinner the eggplants: Add the eggplant with the minimize aspect dealing with down. Prepare dinner for 3 to 4 minutes, till the flesh is a lightweight brown colour and barely tender. Flip the eggplant slices and cook dinner for an additional 3 to 4 minutes. The eggplants are prepared when they’re tender and tender. Flip the warmth off and switch the eggplants to a serving plate.
- Make the Szechuan dengaku sauce: Add the miso paste, water, garlic, doubanjiang, honey, and inexperienced onion to a small bowl and whisk till mixed.
- Serve: Pour the sauce over the sliced eggplants and serve.
Notes
Retailer the leftovers in an hermetic storage container and refrigerate for as much as 2 day.
Diet
- Serving Measurement: 1 serving
- Energy: 154
- Sugar: 11.3g
- Sodium: 19.9mg
- Fats: 7.9g
- Saturated Fats: 5.7g
- Unsaturated Fats: 0.4g
- Trans Fats: 0g
- Carbohydrates: 20.7g
- Fiber: 9.1g
- Protein: 3.9g
- Ldl cholesterol: 0mg
