Text 34246, 77 rader
Skriven 2015-12-13 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: miso eggplant
=====================
-=> Quoting Michael Loo to Nancy Backus <=-

 >  ML> some unadvertised lagniappes - a gorgeous finger of Asian
 >  ML> eggplant braised in miso, one of the best things I've ever
 >  ML> eaten on a plane; too bad it was only maybe half an ounce;

I managed to dig up a few Japanese eggplant recipes using miso but
they are all either soups or grilled vegetables, no braises.
 
 > one wonders what mebaru saikyo-style might normally mean... ;)

 ML> I looked it up - 8 of 9 Internet references are to
 ML> United Airlines, so that's no help.

Mebaru is black rock fish.

Saikyo Miso is the white miso that uses less soy beans, more rice
bran and some barley, and has a less salty, more sweet taste than
red miso.

Saikyo style means simply cooked with white miso.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Eggplant with Sweet Ginger-Miso Paste
 Categories: Japanese, Vegetables, Chinese
      Yield: 4 Servings
 
      3 tb Sugar
      3 tb Sake
      2 tb Mirin
      1 tb Rice vinegar
    1/3 c  Shiro miso
      1 tb Finely grated fresh ginger
    1/4 c  Vegetable oil
      1 ts Dark sesame oil
      6    Chinese eggplants, halved
           Lengthwise
           Toasted sesame seeds for
           Garnish
 
  Type of fire: direct Grill heat: high
  
  In a small bowl, whisk together sugar, sake, mirin, and rice vinegar
  until sugar is dissolved. Add shiro miso and ginger and whisk until
  well combined. Set aside.
  
  In another small bowl, combine vegetable and sesame oils. Score the
  flesh side of eggplants in a cross-cross pattern every 1/2 an inch
  or so. Brush each piece of eggplant all over with the oil mixture.
  
  Light one chimney full of charcoal. When all the charcoal is lit and
  covered with gray ash, pour out and spread the coals evenly over
  entire surface of coal grate. Set cooking grate in place, cover gill
  and allow to preheat for 5 minutes. Clean and oil the grilling
  grate. Grill eggplants, flesh side down, over high heat until golden
  brown, 3 to 5 minutes. Flip and continue to grill until very tender,
  3 to 5 minutes more.
  
  Place the eggplants, flesh side up, on a platter. Spread each half
  with about 1 tablespoon of the ginger-miso paste. Sprinkle lightly
  with toasted sesame seed and serve immediately.
  
  Adapted from The Asian Grill by Corinne Trang.
  
  Posted by: Joshua Bousel  From: Serious Eats
 
MMMMM

YK Jim


... Honey is the souls of a million flowers.

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