Nasu no Kamo

Nasu no Kamo is a delicious vegetarian dish featuring eggplant cooked in a savory miso sauce, providing a comforting yet refined taste. This dish beautifully highlights the umami flavors of Japanese cuisine while being entirely plant-based.

Ingredients

• Japanese eggplant - 2 medium, sliced lengthwise
• Miso paste - 2 tablespoons
• Mirin - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Spring onions - 2, chopped
• Toasted sesame seeds - 1 tablespoon, for garnish

Steps

1. Heat sesame oil in a skillet over medium heat.
2. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
3. Add the sliced eggplant to the skillet and cook for 5-7 minutes, stirring occasionally, until softened.
4. In a bowl, mix miso paste, mirin, soy sauce, and sugar until well combined.
5. Pour the miso mixture over the eggplant, stirring to coat evenly.
6. Cover the skillet and simmer for another 5-10 minutes until the eggplant is fully cooked and the sauce thickens.
7. Serve hot, garnished with chopped spring onions and toasted sesame seeds.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 780 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• Miso provides probiotics that support gut health.

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