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味噌烤茄子

味噌烤茄子

  • Recipe parson20160119 26781 hqf99x 1-2人份
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味噌烤茄子是日本春季水稻播种时节进行舞蹈和庆祝的传统食物。将鲜嫩的茄子切成两半,上面铺上香甜的味噌酱,这道味噌烤茄子源自于日本春季的插秧舞和庆祝春耕的活动,叫做“田乐烧”。这个食谱简单,快捷,烤出的茄子鲜嫩多汁,是一道非常美味的配菜。

材料

1 aubergine

white miso sauce
80g white miso
2 tsp mirin rice wine
1 1/2 tbsp sugar
2 tsp water

red miso sauce
80g hatcho red miso
2 tsp mirin rice wine
2 tbsp sugar
2 tsp water
a sprinkle of sesame seeds
vegetable oil

做法

  1. Slice your aubergine in half. Leave the stalk on and carefully cut around the edge of the aubergine, as close to the skin as possible without the danger of poking a hole. Score very lightly the back of the aubergine to make a grid like pattern.

  2. Pre-heat some vegetable oil in a pan. Add the aubergines and slowly cook over a medium heat. Flip them over every so often, making sure both sides are evenly cooked.

  3. Remove the aubergines from the pan and pat them dry, making sure you remove as much oil as possible. Leave to one side.

  4. In a separate pan, add the white miso, mirin rice wine, sugar and water. Mix well then begin to heat on your stove. Stir slowly and make sure the miso doesn’t burn. When the miso has thickened to roughly its original texture, it’s ready to use.
  5. Now repeat the previous step to make your red miso sauce as well. Carefully spoon some of both sauces onto your aubergines and garnish with a sprinkle of sesame. Enjoy with a glass of brown rice genmai tea, its rustic roasty flavour is a nice match to the sweet and salty aubergines.

Ingredients20160119 26781 1qjvetq

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