Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 85°C (185°F) for the sous-vide cooking setup.

2. 2

   Carefully trim the stems from 2 medium Japanese eggplants and halve them lengthwise, then score the cut sides lightly in a crosshatch pattern without piercing the skin.

3. 3

   Whisk together 4 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of sake, 1 tablespoon of sugar, 1 teaspoon of soy sauce, and 0.25 cup of dashi stock in a small saucepan over medium heat, simmering for 5 minutes until the glaze slightly thickens, then set aside.

4. 4

   Place the halved eggplants into a vacuum-sealable bag along with 1 teaspoon of toasted sesame oil, then carefully seal the bag and immerse it in the preheated water bath for 1 hour and 30 minutes until the eggplant is very tender.

5. 5

   Carefully remove the sous-vide eggplants from the bag, pat them completely dry with paper towels, and preheat your oven broiler or prepare a kitchen torch.

6. 6

   Brush a generous layer of the prepared miso glaze over the scored side of each eggplant half and broil for 2-3 minutes or torch until the glaze is beautifully caramelized and bubbly.

7. 7

   Garnish the warm Sous-Vide Nasu Dengaku with 1 tablespoon of white sesame seeds and 1 tablespoon of chopped fresh scallions before serving immediately as a delicious side dish.