Nasu Dengaku

Deep fried eggplant with Miso Sauce


*Ingredients*
2 Eggplant

+White miso sauce
+Red miso sauce

+Japanese pepper powder or leaf
+poppy seed



*Recipe*
1. Heat the oil. Cut off the eggplant's head and tail and cut it in half (up and down). Peel the skin and make thick vertical stripes. Prick it with chopstick many times.
2. Deep fry the eggplant in 170C oil till its soften, remove it from oil.
3. Place them on a baking sheet and spread miso sauces on the eggplant and put it back to oven and heat it for a while.
4. Put Japanese pepper powder on white miso sauce and poppy seed on red one.


*Memo*
Eggplant = big and round.
You can also use long one. Cut head and tail, fry it, remove the skin and cut in pieces.

Deep fried fig is also good.
Peel the skin and dust with flour and cornstarch mixture.
Fry it in a low-temperature oil (160C).
Remove it from oil and put it on a toaster or an oven to drain oil.
Spread miso sauce and heat a bit more.