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Steamed Eggplant With Miso Sauce (Nasu Dengaku)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.781
Energy (kCal)57.0
Carbohydrates (g)2.619
Total fats (g)4.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score the eggplants. | 2. Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds. | 3. Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned. | 4. Transfer the eggplant into a steamed basket. | 5. Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing. | 6. For the dressing: Combine all ingredients in a bowl and stir until combined. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    oil - - - -
    red miso 2 tablespoons - - - -
    yellow miso 2 tablespoons - - - -
    mirin 2 tablespoons - - - -
    sake 3 tablespoons - - - -
    sesame seed 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    caster sugar 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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