These miso eggplant steaks are a true taste sensation! Golden brown on the outside, tender on the inside, and packed with umami flavor thanks to the miso marinade. An elegant, vegan dish that’s quick to make and really impresses – whether as a main course, in a bowl, or as a sophisticated side dish.
I particularly love this recipe because it uses just a few ingredients but is so intensely flavorful. Perfect if you’re craving something Asian-vegan that doesn’t taste like standard fare.
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📋 INGREDIENTS:
– 1 large eggplant
– 1 tbsp light miso paste
– 1 tbsp soy sauce
– 1 tsp maple syrup or agave syrup
– 1 tsp rice vinegar or lemon juice
– 1 tbsp sesame oil
– 1 tsp grated ginger
– Oil for frying
With love,
Anna 🤗
#aubergine #miso #vegancooking #umami #vegansteaks #asiancooking
1 large eggplant. Cut the eggplant into 2-3 cm thick slices. Season with salt and leave to infuse for about 15 minutes. 1 tsp lemon juice. 1 tbsp light miso paste. 1 tbsp soy sauce. 1 tbsp sesame oil. 1 tsp maple syrup or agave syrup. 1 tsp grated ginger. Fry the eggplants in a little oil until golden brown. Then coat with the miso marinade. Bake in the oven at 200 °C (approx. 400 °F) for about 10-15 minutes until they are soft and slightly caramelized. Some spring onion to garnish. An olive wood chopping board is the perfect gift that will be remembered for a lifetime! Order one via the link in the description. Serve with sesame seeds and spring onions.
49 Comments
Great, appetizing recipe !🤤❤
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Ooh, that ought to taste great. I love eggplants so much that I dislike changing its flavor so I add just salt and right into the oven or fry with olive oil for a tastier flavor but when feel like having a slight flavor I sprinkle thyme on and if lucky enough some parmesan cheese on, too and voila! Have it with bread and a cup of tea.
Looks good quick and easy 😊
Thanks. I feel sad I can't cook any of this right now.
What a tasty looking recipe!
For diabetics use tamarind sauce for maple syrup
It looks delicious, I see you from US
It looks delicious, I see you from US
Beautiful
Miso is vegetarian?
This is an excellent recipe and very simple. Nice way to cook eggplants fast. Thank you!
Here is the recipe you can cut and paste. I added my two cents bit. Enjoy! Note how I title it with Eggplant as first word? When I file these recipes in my folders, they sort according to first word so I can easily locate all my Eggplant recipes visually.
Eggplant Slices Japanese Style with Miso
Ingredients:
1 large Eggplant
1 Tbsp Aka Miso or Red Miso (lower salt type)
1 Tbsp Soy sauce (low salt type)
1 tsp Honey or Monkfruit extract (0 GI)
1 tsp Rice vinegar or lemon juice
1 tbsp Sesame oil
1 tsp Ginger grated
2 tsp White sesame seeds (or mix of white and black) – optional
¼ cup Oil for frying as needed
1 Tbsp Salt
1 stalk Green onion sliced fine for garnish
Method:
1. Cut eggplants into thick slices as they will shrink a lot.
2. Rub down generously with salt and leave to sweat in a bowl.
3. After an hour, rinse off all salt and pat dry with a small cloth don’t waste paper towels. Set aside.
4. Set oven to 200C or 400F.
5. Dry roast white sesame seeds and place in bowl.
6. Add Aka Miso, soy sauce, honey and/or Monkfruit extract, lemon juice/ rice vinegar, sesame oil, and ginger.
7. Mix well and set aside.
8. Pan fry eggplant slices in a small amount of oil to brown both sides. Remove.
9. Brush slices with miso mix and arrange in a shallow pan for baking.
10. Bake at 200C/ 400F for 7 mins till caramelized but not burned.
11. Flip slices over and coat other side and repeat for 7 mins or as long as it takes to brown slightly.
12. If you only cook one side, then bake for 10 – 15 mins.
13. Garnish with finely chopped green onion.
Note 1: There are two types of Miso: Shiro Miso or White Miso, and Aka Miso or Red Miso. Shiro is a delicate miso whereas Aka Miso is more robust. You want Aka miso for this recipe. Miso is so salty that you should always pick low salt forms. Miso is fermented soy bean paste, very good for health.
Note 2: Pick a high quality aged but low salt soy sauce from an Asian supermarket. Don’t use the commercial type like Kikkoman, you are missing out on flavor and artisanal quality. Cost is the same.
Note 3: Pick a high-quality sesame seed oil from Asian stores. Ask people in that aisle, someone will guide you.
Note 4: Get fresh ginger root from Indian stores. Sometimes they get new ginger in, and it is very thin skinned and so juicy. I rub the ginger root with a Teflon sponge, get the junk off, cut off bad ends, and freeze the whole root with skin on. Take it out of freezer, grate, and put back, easy.
Note 5: Agave syrup is high in fructose, which can lead to metabolic disese and liver problems. Fructose does not metabolize in the liver and is very hard on your body. So while it looks low in glycemic value it is damaging to your liver. They raise insulin levels rapidly.
Note 6: Bottled maple syrup, especially "breakfast syrup" or "pancake syrup" found in most stores, is often high in added sugars and artificial ingredients like high-fructose corn syrup, which can be detrimental to health. Pure, unprocessed maple syrup has a GI of 54, medium. It has a lot of nutrients good for you, but must be used in moderation.
Note 7: I use Monkfruit extract with a 0 GI, and some raw local honey for taste/health. Diabetics can use this instead as well as Stevia. High insulin affects all of us young and old and is the root cause of metabolic disease. Everyone should watch use of sugars. Cutting back on overall sugars and using healthy sugars will dramatically improve health.
Deve ser delicioso 🍆😋😋😋
정말 맛있는 미소로 만든 가지 요리네요 ^^
Tasty recipe
🇯🇵 🙏🦘
just an observation , even low sodium miso is really salty , soy sauce is salty and plus all the eggplant are salted generously. The recipe is nice but would definitely cut back on the salt.
Yum 😋
You just killed off al the good bacteria miso has with thst oven heating
Very Nice 👍❤ Done ✅
That's actually from Greece & Japan 😉
я хоть и не веган но попробовать такое захотел )
Great recipe Thx for it 🙂
se ve genial😋
This eggplants look so good my friend
ماهو معجون ميسو؟ مع الشكر
Yum
https://youtu.be/56n1U4_0UYs?si=TbBK_igVqOi9fHKG
What to do if there's worm inside eggplant ?
So nuch for begun bhaja
Why are people using olive oil in Asian recipes 🙄
What do you serve it with?
The dish is called Nasu Deganku. If you’re doing a dish from a different country/culture at least educate your viewers about what it is called.
There is better preparation available in India which can be done on shallow fry or barbecue or normal roast with less salt and less oil.
We have a similar dish in Bangladesh called Begun Vaja
This is a common Indian dish. Just search "fried eggplant India" or "fried eggplant Pakistan" and even better '"fried eggplant Bangladesh" on Google images and you will be amazed that more people know about this dish than entire population of Europe.
オリーブの木の まな板 を 使ってみたい。
ما بديل ميسو بلعربي❤
Very nice🎉
As a Chef who worked at Bond st. Nobu, and Morimoto as a Omakase Chef… YOU DONT USE ITALIAN EGGPLANT FOR NASU DENGAKU… Italian eggplant makes the dish Disgusting… To Salt it then add Soy Sesame oil and AGAVE???? To Miso Paste in a jar???… Make the dish the way she made it. It will salty and un-edible… It takes a Vegan to completely Fuck up a Vegetable Dish…
I heard that cooking miso will destroy the good bacteria in it and will make it taste bitter, so Japanese stir in the miso paste once the broth is done for miso soup. Did the taste of miso glaze change after baking? Curious to know?
Excelente
Oh I love dengaku! I make this a lot, but have never seen lemon juice added. I do traditional with mirin and sake and sugar instead of agave. I also don’t fry my eggplant. First, you just put them in the oven and bake them for a little bit and then you take them out and put the glaze on them and bake them a little bit more. This recipe is also good on tofu!
This recipe is a fantastic way to enjoy eggplant! I really appreciate how simple the steps are — from slicing thick pieces to that delicious miso marinade. At 0:27, salting and letting the eggplant sit really helps improve the flavor and texture. The marinade mix at 1:06 with miso, soy sauce, and maple syrup sounds amazing, adding that perfect balance of savory and sweetness. The frying at 1:55 to get a golden crust, followed by baking at 3:21, makes the eggplant soft yet slightly caramelized — I can almost taste it! I also love the garnish with spring onions and sesame seeds at 4:16 for that fresh crunch and nuttiness. This dish looks perfect as a side or even a main! Thanks for sharing such a healthy and flavorful recipe. I’m definitely trying this soon!
..bukan ga ngerti..cuma ogah buatnya..bahan2 nya azahsusah didpt di pasaran..
SPEAK
Drooling already—thanks for sharing!
Recipe looks like it will taste good but I am really impressed by the natural wood cutting boards!
Looks great and delicious and amazing and awesome ❤❤ thank you for sharing 😊
This very well known dish is delicious, if done properly. Oversalted and basic recipe.