Grilled Miso-Glazed Eggplant: Made Easy with Fukuro Cookware

Recipe

Grilled Miso-Glazed Eggplant: Made Easy with Fukuro Cookware

Experience the delight of cooking with Fukuro cookware! This Grilled Miso-Glazed Eggplant (Nasu Dengaku) recipe showcases the versatility of your cookware set and kitchen tools. Whether you’re using a non-stick frying pan or an induction pan, meal preparation becomes a breeze with the right kitchenware. Elevate your culinary skills and enjoy the delicious flavors of this Japanese classic!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Step:

1. Prepare the Eggplant:

Use Fukuro kitchen tools to cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern to enhance the absorption of the glaze. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.

2.Make the Miso Glaze:

In a small bowl, combine miso paste, sugar, mirin, and sake. Mix well with a Fukuro spatula until smooth.

3.Preheat the Grill:

Preheat your Fukuro frying pan over medium heat. Brush the cut sides of the eggplants with sesame oil. If you’re using an induction pan, ensure it’s compatible with your induction cookware.

4.Grill the Eggplant:

Place the eggplants cut-side down in a Fukuro non-stick pan or on the grill. Grill for about 5-7 minutes until charred and tender. Using kitchen tools like tongs can help you flip the eggplants easily.

5.Apply the Glaze:

Flip the eggplants over and spread the miso glaze on the cut side. Grill for an additional 3-4 minutes until the glaze is bubbly and caramelized.

6.Serve:

Garnish with chopped green onions and sesame seeds. Serve warm as a side dish or appetizer, perfect alongside other dishes made using Fukuro kitchen cookware and kitchenware.

Ingredients:

2 medium eggplants
3 tbsp miso paste (white or red)
1 tbsp sugar
1 tbsp mirin
1 tbsp sesame oil
Chopped green onions and sesame seeds for garnish

Fukuro Malaysia