Monday, August 1, 2011

Graduate School - Nasumiso Recipe

When I was in high school, I used to restaurant hop in Los Angeles ordering the cheapest items from the menu. A good friend of mine and I developed an unintentional habbit which repeated every other weekend. 
We chose establishments in bubble communities that catered to the self-sufficient pockets of non-English speaking immigrants. These are located all over Los Angeles. One of favorite restaurants was this place that served only traditional Japanese home cooking, and ever since, I've been trying to replicate this one particular dish.

Nasumiso Recipe

~ 1 large eggplant (from July's CSA box, South Central Farmers)
~ 2 tbsp sake
~ 2 tbsp maple syrup
~ 1 tbsp Japanese soy sauce
~ 2 tbsp miso past
~ 2 tbsp butter
~ 1 dash of salt

1. For the more bulbous American variety, cut the eggplant into 1-inch cubes. Japanese eggplants are longer and more narrow. These can be be sliced down the middle, cutting the entire length of the eggplant.
2. In a large bowl, mix together the sake, japanese soy sauce, and maple syrup. 
3. In another bowl, mix miso paste with 3 tbsp water.
4. Heat butter in a large pan. Add the eggplant and cover for 4 minutes.
5. Lower heat to medium. Add the sake mixture to the pan and cook for a further 2-3 minutes. 6. Add the miso paste and continue stir-frying for another 2 minutes.
7. Remove from heat and serve hot.

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