Try broiling the eggplants again briefly after spreading the dengaku (sweet) miso on it, until the paste is a little bubbly--it really brings out the flavor.
In terms of what to do with the rest of the dengaku miso, use it like a sweet butter or oil for thickening and enriching sauces ("monter au miso?"), dressings (use instead of oil for vinaigrettes), and soups.
July 21, 2004 1:07 PM
Thanks for the ideas - I think it will indeed be finding its way into a salad dressing very soon. Unfortunately, soups and sauces are not very much in evidence in our kitchen when the weather is warm. (Or fortunately, I suppose, when you think of the saved calories!)
Meg In Paris |
July 22, 2004 3:19 PM
Eggplants look so bad but taste so good. They are in abundance in our markets now. I'm looking for new ways to cook them, so I'll have to give this a try. Of course, first I'll have to find an asian market in town.
July 23, 2004 9:18 AM
Meg, you could try this favourite of mine: Scallops in an Orange
July 25, 2004 6:38 AM
The scallops sound delicious, but I'm not sure they are in season at the moment. I'll have to check the next time I go to the market! In any case, I'll definitely try it at some point, thanks!
Meg in Paris |
July 26, 2004 8:15 AM
This was super. I hope the Japanese won't be offended that I used dry vermouth instead of the mirin. It was the closest thing I had.
November 17, 2005 8:14 PM
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