Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, nasu no misoyaki (eggplant with chicken and miso sauce). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Nasu No Misoyaki (Eggplant with chicken and miso sauce) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Nasu No Misoyaki (Eggplant with chicken and miso sauce) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook nasu no misoyaki (eggplant with chicken and miso sauce) using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Nasu No Misoyaki (Eggplant with chicken and miso sauce):

1. Take 1/2 cup aka (red) miso
2. Get 1/2 cup granulated sugar
3. Get 1/2 cup plus 2 tbsp sake (Japanese rice wine)
4. Get 2 medium eggplants 🍆, cut into 1 inch thick rounds
5. Make ready 1 cup vegetable oil
6. Get 200 g ground chicken
7. Make ready 1 few pinches toasted sesame seeds (optional)

Steps to make Nasu No Misoyaki (Eggplant with chicken and miso sauce):

1. Make the sauce: - - Bring an inch of water to a boil in a small pot.
2. Combine the miso, sugar and 1/2 cup of the sake in a heatproof bowl that will fit in the small pot without touching the water and whisk until smooth.
3. Set the bowl in the pot and cook, stirring and scraping the side of the bowl occasionally until the sauce has thickened slightly and the colour has turned a shade darker, 15-20 minutes. 1. Set the bowl aside. In an airtight container, the sauce keep for up to 1 week in the fridge.
4. Make the dish: - - Meanwhile, use a sharp knife to score both sides of the eggplant rounds every 1/4 inch or so in a crosshatched patter, going about 1/4 inch into the flesh. 1. Pour enough of the oil into a large nonstick skillet to reach a depth of 1/4 inch and set the skillet over medium heat until the oil shimmers. Add half of the eggplant and cook.
5. Flipping the rounds once, until both sides are deep golden brown, the eggplant is cooked through and some of the oil that the eggplant absorbed earlier releases back into the skillet, 8 to 10 minutes. 1. Transfer to a paper towel to drain. Repeat with the remaining eggplant. When all the eggplant is cooked, discard all but 2 tablespoons of the oil, if necessary.
6. Increase the heat to medium-high, add the chicken to the oil, and cook, stirring and breaking up clumps, until it’s just cooked through, about 3 minutes.
7. Add the remaining 2 tbsp sake and cook, stirring until any liquid in the pan has evaporated, about 2 minutes. 1. Take the skillet off the heat, stir in the miso sauce and set the skillet over the heat again just until the miso begins to bubble. 1. Divide the eggplant among plates and spoon on the miso sauce. Sprinkle on the sesame seeds and serve right away.

So that’s going to wrap it up with this special food nasu no misoyaki (eggplant with chicken and miso sauce) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!