Nasu Miso

An easy and quick recipe that will make your veggie friends happy!
  1. Dice the dried apricot to 0.5cm pieces.
  2. Dice the aubergine to bite size pieces.
  3. Deep fry the aubergine at 180oC for 3 minutes mixing occasionally. Do not over cook, make sure the aubergine is still purple and not too soft.
  4. Drain well.
  5. Using a mixing bowl toss the aubergine with the apricot miso and dried apricot.
  6. Using a spoon, spoon the aubergine onto a serving plate.
  7. Garnish with sesame seeds, coriander and salt.

 

For the Apricot Miso:

  1. Using a sharp knife, remove the stone from the apricot.
  2. Dice the apricot to 1inch pieces.
  3. Mix all ingredients together in a jug blender for 3 minutes or until smooth.

 

 

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Ingredients

  • 120g Long Aubergine
  • 30g Dried apricot 
  • 3g Toasted sesame seeds 
  • 2g Coriander cress
  • 50g Apricot miso (batch)
  • 1g Maldon sea salt 

For the Apricot Miso:

  • 9g Caster sugar
  • 18g White miso 
  • 6g Sake
  • 6g Mirin
  • 1pc Apricot
An easy and quick recipe that will make your veggie friends happy!
  1. Dice the dried apricot to 0.5cm pieces.
  2. Dice the aubergine to bite size pieces.
  3. Deep fry the aubergine at 180oC for 3 minutes mixing occasionally. Do not over cook, make sure the aubergine is still purple and not too soft.
  4. Drain well.
  5. Using a mixing bowl toss the aubergine with the apricot miso and dried apricot.
  6. Using a spoon, spoon the aubergine onto a serving plate.
  7. Garnish with sesame seeds, coriander and salt.

 

For the Apricot Miso:

  1. Using a sharp knife, remove the stone from the apricot.
  2. Dice the apricot to 1inch pieces.
  3. Mix all ingredients together in a jug blender for 3 minutes or until smooth.

 

 

Browse by tags

Ingredients

  • 120g Long Aubergine
  • 30g Dried apricot 
  • 3g Toasted sesame seeds 
  • 2g Coriander cress
  • 50g Apricot miso (batch)
  • 1g Maldon sea salt 

For the Apricot Miso:

  • 9g Caster sugar
  • 18g White miso 
  • 6g Sake
  • 6g Mirin
  • 1pc Apricot