Nikumiso Dengaku (Stuffed Eggplant)
Nikumiso literally means meat miso. Try Marc Matsumoto's Japanese recipe for stuffed eggplant, and learn more at the Fresh Tastes blog.
- 2 medium-sized eggplants
- 2 tablespoons hatcho miso (black miso)
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- .4 ounces (12 grams) ginger, minced
- 7 ounces (200 grams) ground pork
- 1 teaspoon vegetable oil
- 1 scallion, minced
- Trim the stems off the eggplants and then slice enough off the bottom of each eggplant off so that they can sit upright without falling over.
- Use a peeler to peel away alternating stripes in the skin.
- Slice the eggplants in half from side-to-side.
- Carve out some of the eggplant to make a bowl, but leave about 1 inch (2.5cm) of eggplant around the sides.
- In a small bowl, combine the hatcho miso, mirin, sake and sugar and mash together until they form a smooth sauce.
- Heat a pot with 2-3-inches of oil until it reaches 340 degrees F (170 C). Prepare a paper towel lined wire rack.
- Fry the eggplant, turning periodically for about 2-3 minutes or until a skewer easily passes through the bottom of each cup.
- Drain the eggplant cups upside-down, gently patting away any excess oil.
- Add the oil and ginger into a sauté pan, and fry until the ginger is fragrant. Add the pork and stir-fry, breaking up the clumps until the pork is cooked.
- Drain any excess oil from the pork and then add the miso sauce. Cook until the miso forms a shiny glaze coating each crumb of meat.
- Divide the pork between the 4 eggplant cups and top with the minced scallions.