Eggplant with chicken and miso sauce (Nasu no misoyaki) from Mastering the Art of Japanese Home Cooking (page 104) by Masaharu Morimoto

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 01, 2022

    I really enjoyed the flavor of this dish. For my personal preference, I would use a lot less sugar next time in the miso sauce, though it was balanced when you ate it together with the eggplant. I grilled the eggplant until it was brown, rather than frying.

  • Rinshin on December 05, 2017

    Wonderful tasting eggplant misoyaki. I made the mistake in thinking the recipe called for Japanese eggplant and only had those when I started the prep. Instead, this recipe uses American style large eggplants, but I continued with the smaller Japanese eggplants. Good info about eggplants releasing back the oil into the skillet when they are ready to be removed. Delicious tasting sauce that mellows with the addition of cooked eggplant pieces. Great with hot white rice.

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