Nasu No Zunda Aé- Fried Eggplant with Edamame Sauce

Nasu No Zundan Aé- Fried Eggplant with Edamame Sauce is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 4 servings with 282 calories, 10g of protein, and 18g of fat each. For $1.7 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Saucy Cooks. 8 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up edamame, peanut oil, light soy sauce, and a few other things to make it today. With a spoonacular score of 81%, this dish is great. Try Nasu Dengaku (grilled Eggplant With Sweet Miso Sauce), Nasu Dengaku – Miso Glazed Eggplant, and Miso Glazed Eggplant (Nasu Dengaku) for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To Make the Edamame Sauce:Bring a large pot filled with water to a rolling boil. Toss the edamame into the pot frozen and cook for no more than 2-1/2 minutes after the water returns to a boil. If cooking fully thawed beans, blanch them for only 45 seconds.Drain the bean pods and cool them, fanning them rapidly to preserve their color. Do not cool by submerging them in ice water, because they will lose a great deal of their flavor in the water.After the beans have cooled, shell them; you should have about 1/2 cup. Remove the thin inner skin surrounding each bean before transferring the beans to a food processor. Pulse until well crushed. Between pulses, scrape down the sides of the bowl to make sure that all the beans are evenly mashed. Drizzle in the mirin and soy sauce and continue to pulse until well blended. The finished sauce should have small bits of bean evenly scattered throughout, and it should form a mass easily when pressed with a spoon.To Make the Eggplant:Pour oil to a depth of 2 inches into a wok and heat to 375°F on a deep-frying thermometer. Or test the oil temperature with trimmed scraps of eggplant. Ideally, the pieces will sink slightly, rise quickly, and then sizzle on the surface, coloring slowly. If the eggplant trimmings sink but do not surface immediately, the oil temperature is too low. If the eggplant trimmings never sink but sizzle immediately, the temperature is slightly high; gently stir the oil to cool it somewhat. If the eggplant trimmings sizzle and begin to color immediately, the oil is much too hot; lower the heat, stir, and wait for a moment before testing again.When the temperature is right, carefully lower the eggplant chunks, skin side first to preserve their color, into the oil. Fry for 1 minute, undisturbed, and then flip each chunk and fry for another 45 seconds or so, until tender. Either skewer a chunk with a toothpick (it should meet with no resistance) or gently squeeze with chopsticks or tongs (it should give easily). Using a fine-mesh strainer, transfer the eggplant pieces to a wire rack to drain, or transfer them to a tray or dish lined with paper towels ready to absorb excess oil. Let the eggplant pieces drain thoroughly. Blot with paper towel to remove excess oil.To Plate:While the pieces are still warm, place a circle of the soy bean paste on the bottom of a dish, top with the eggplant and sprinkle a bit more of the edamame sauce on top. Toss, eat and enjoy! The dish can be served either warm or chilled.

 

Step by step:

1. To Make the Edamame Sauce:Bring a large pot filled with water to a rolling boil. Toss the edamame into the pot frozen and cook for no more than 2-1/2 minutes after the water returns to a boil. If cooking fully thawed beans, blanch them for only 45 seconds.

2. Drain the bean pods and cool them, fanning them rapidly to preserve their color. Do not cool by submerging them in ice water, because they will lose a great deal of their flavor in the water.After the beans have cooled, shell them; you should have about 1/2 cup.

3. Remove the thin inner skin surrounding each bean before transferring the beans to a food processor. Pulse until well crushed. Between pulses, scrape down the sides of the bowl to make sure that all the beans are evenly mashed.

Drizzle in the mirin and soy sauce and continue to pulse until well blended. The finished sauce should have small bits of bean evenly scattered throughout, and it should form a mass easily when pressed with a spoon.To Make the Eggplant

1. Pour oil to a depth of 2 inches into a wok and heat to 375°F on a deep-frying thermometer. Or test the oil temperature with trimmed scraps of eggplant. Ideally, the pieces will sink slightly, rise quickly, and then sizzle on the surface, coloring slowly. If the eggplant trimmings sink but do not surface immediately, the oil temperature is too low. If the eggplant trimmings never sink but sizzle immediately, the temperature is slightly high; gently stir the oil to cool it somewhat. If the eggplant trimmings sizzle and begin to color immediately, the oil is much too hot; lower the heat, stir, and wait for a moment before testing again.When the temperature is right, carefully lower the eggplant chunks, skin side first to preserve their color, into the oil. Fry for 1 minute, undisturbed, and then flip each chunk and fry for another 45 seconds or so, until tender. Either skewer a chunk with a toothpick (it should meet with no resistance) or gently squeeze with chopsticks or tongs (it should give easily). Using a fine-mesh strainer, transfer the eggplant pieces to a wire rack to drain, or transfer them to a tray or dish lined with paper towels ready to absorb excess oil.

2. Let the eggplant pieces drain thoroughly. Blot with paper towel to remove excess oil.To Plate:While the pieces are still warm, place a circle of the soy bean paste on the bottom of a dish, top with the eggplant and sprinkle a bit more of the edamame sauce on top. Toss, eat and enjoy! The dish can be served either warm or chilled.

Nutrition Information:

covered percent of daily need