How to Prepare Award-winning Nasu No Misoyaki (Eggplant with chicken and miso sauce)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Speedy Nasu No Misoyaki (Eggplant with chicken and miso sauce). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Nasu No Misoyaki (Eggplant with chicken and miso sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nasu No Misoyaki (Eggplant with chicken and miso sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nasu No Misoyaki (Eggplant with chicken and miso sauce) is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nasu No Misoyaki (Eggplant with chicken and miso sauce) estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can have Nasu No Misoyaki (Eggplant with chicken and miso sauce) using 7 ingredients and 12 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Nasu No Misoyaki (Eggplant with chicken and miso sauce):

1. 1/2 cup aka (red) miso
2. 1/2 cup granulated sugar
3. 1/2 cup plus 2 tbsp sake (Japanese rice wine)
4. 2 medium eggplants 🍆, cut into 1 inch thick rounds
5. 1 cup vegetable oil
6. 200 g ground chicken
7. 1 few pinches toasted sesame seeds (optional)

Steps to make 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.
4. Set the bowl aside. In an airtight container, the sauce keep for up to 1 week in the fridge.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Add the remaining 2 tbsp sake and cook, stirring until any liquid in the pan has evaporated, about 2 minutes.
11. 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.
12. Divide the eggplant among plates and spoon on the miso sauce. Sprinkle on the sesame seeds and serve right away.

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So that's going to wrap it up for this exceptional food Simple Way to Prepare Super Quick Homemade Nasu No Misoyaki (Eggplant with chicken and miso sauce). Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!