Nasu No Shigiyaki (Fried Eggplant with Miso Sauce)
Mrs. Yutaka Ozaki
- 2 medium-sized round eggplants
- vegetable oil
Peel skin in alternate strips.
Cut in half lengthwise, then into 1/2-inch slices. Soak in water 5-10 minutes and drain.
Heat 2 tablespoons vegetable oil in frying pan and fry slices on both sides until slightly browned.
Serve hot with the following miso sauce.
Miso Sauce:
- 1/2 cup miso
- 3 tablespoons sugar
- 1 teaspoon shoyu
- 1/2 teaspoon gourmet powder
- 2 tablespoons stock or sake
Mix together and cook over slow heat until well blended.
