⚫️Japanese delicacy in the hot summer Vol. 10 “NABESHIGI” Eggplant MISO sause
The.”SHUN” (best season) of Japanese eggplant, called “NASU” is summer.
NABESHIGI is NASU menu with MISO sauce and, I’ve heard, used to be a local dish in the northan part of Japan.
The sweet and slightly salty flavor, because of MISO, enhance the fresh and waterly taste of NASU of SHUN.
⚫️How to make “NABESHIGI”
1 Prepare two to three NASUs, MISO(1 table spoon), MILIN rice syrup (same), cooking SAKE (same) and a cup of water. You can add OKULA if you like.
2 Fry NASU (and OKULA).
3 Add all of 1 into 2 and leave it for several minutes to boil.
4 Prrange 3 onto Japane OHZARA or a reratively large plate.