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Recipes
Orido eggplant
Orito eggplant two-color miso dengaku
- Vegetables
- Japanese style
Ingredients (For 4 people)
| Orido eggplant | 2 individual |
| Ginger, green beans, paprika (red/yellow) | Appropriate amount |
| Salad oil (for deep frying) | Appropriate amount |
| Dengaku miso (equal amounts of red and white) | ||||||||||
|
Method
Heat red miso, sake, mirin, and sugar in a pot over low heat and simmer until thickened.
Add the egg yolk and mix completely, then turn off the heat and the dengaku miso is ready.
Make white miso in the same way.
Cut the eggplant in half and insert a knife in a grid pattern.
Place ❹ side down in salad oil at 170-180 degrees and deep-fry. Fry for about 2 minutes, then when the sides turn golden brown, turn over and fry for about 1 more minute.
Drain the oil well and apply a thick layer of white Dengaku miso on half of the cross section and red Dengaku miso on the other half.
Bake in the oven until the surface of the miso is lightly browned (about 3 minutes).
Garnish with chopped ginger, fried paprika, and boiled green beans and serve.
*Recipe provided by: Norihiko Yamazaki, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Orido eggplant
An eggplant born in Shizuoka that is connected to the ``One Fuji, Two Taka, and Three Eggplants'' that were presented to Tokugawa Ieyasu. It has a round shape, a strong flavor, and a firm texture that doesn't easily fall apart when cooked.
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