Nasu no Dengaku
- 1/4 Cup miso
- 1/4 Cup tahini (sesame seed paste!)
- 1/4 Cup konbu dashi (*konbu broth-see link below)
- 2 Tablespoon mirin
- 2 Teaspoon (Metric) tamari (or soy sauce, braggs aminos)
- 2 Teaspoon rice wine vinegar
- 1 Teaspoon maple syrup
- Blend miso in warm water or * kombu dashi, blend in the rest of ingredients (easy by hand with a whisk and wooden spoon)
How to use this?
Grilled Eggplant: This sauce can be spread on already grilled eggplant .
Slice bright purple Japanese eggplant in 1.5 cm thin slices.
No need to salt it to get bitter juices out as you would with globe (purple- black) eggplant.
Brush with oil and grill until nice marks appear and eggplant is tender.
Roasted Eggplant or Asparagus: you can add it to the last few minutes of baking/grilling and it will carmelize and be more tasty!
To roast eggplant in oven, with a brush: I spread with a mix of olive oil and coconut oil with a clove if garlic pressed and baked it on a cookie sheet at 400 F for about 30 mins, flipping it over and adding more oil as eggplants soak it up to get their velvety-cooked texture.
To roast asparagus: same oil mix, and roast on baking sheet for 10-15 mins?also great grilled (very briefly!)