Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, nasu no misoyaki (eggplant with chicken and miso sauce). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Nasu No Misoyaki (Eggplant with chicken and miso sauce) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Nasu No Misoyaki (Eggplant with chicken and miso sauce) is something that I have loved my entire life.

To begin with this recipe, we have to 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. Take 1/2 cup granulated sugar
3. Make ready 1/2 cup plus 2 tbsp sake (Japanese rice wine)
4. Take 2 medium eggplants 🍆, cut into 1 inch thick rounds
5. Take 1 cup vegetable oil
6. Take 200 g ground chicken
7. Take 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 is going to wrap this up for this exceptional food nasu no misoyaki (eggplant with chicken and miso sauce) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!