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Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.6625
Energy (kCal)404.47
Carbohydrates (g)67.708
Total fats (g)8.2792
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce. | 2. For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly). | 3. Serve immediately with some rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dashi 1 cup - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    mirin 2 tablespoons - - - -
    miso 1/2 cup used 272.25 34.8838 17.5862 8.2638
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    japanese eggplant 4 cut - - - -
    vegetable oil - - - -
    sesame seed - - - -

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



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