Dashi-Glazed Eggplant (Nasu Dengaku)
- This elegant take on Nasu Dengaku, the classic Japanese miso-glazed eggplant, introduces a subtle and sophisticated cannabis infusion. The eggplant is first pan-seared to achieve a beautiful caramelized exterior, then simmered in a delicate dashi broth enhanced with cannabis, allowing the flavors to meld seamlessly. The creamy texture of the eggplant, combined with the umami-rich dashi and sweet-savory miso glaze, creates a harmonious and comforting vegetarian delight. This dish offers a unique culinary experience, blending traditional Japanese flavors with a modern twist for a relaxing and enjoyable meal.
- Ingredients:2 Japanese eggplants, halved lengthwise2 tablespoons vegetable oil1 cup dashi broth2 tablespoons soy sauce1 tablespoon mirin1 tablespoon sake1 tablespoon cannabis-infused dashi broth (see below)2 tablespoons miso paste (preferably red)1 tablespoon sugarSesame seeds, for garnishFor the Cannabis-Infused Dashi Broth:1 cup dashi broth1-2 teaspoons cannabis tincture, or cannabis-infused oil
- Instructions:Prepare Cannabis-Infused Dashi: Combine the dashi broth with your cannabis tincture or oil. Whisk well to ensure even distribution. Set aside.Score the Eggplant: Score the cut sides of the eggplant in a crosshatch pattern. This helps the eggplant cook evenly and absorb the glaze.Sear the Eggplant: Heat vegetable oil in a large skillet over medium-high heat. Place the eggplant cut-side down in the skillet and sear for 5-7 minutes, or until golden brown.Simmer in Dashi Broth: Flip the eggplant and add dashi broth, soy sauce, mirin, and sake to the skillet. Bring to a simmer, then reduce heat and cover. Cook for 10-15 minutes, or until the eggplant is tender.Prepare Miso Glaze: In a small bowl, whisk together cannabis-infused dashi broth, miso paste, and sugar until smooth.Glaze the Eggplant: Remove the eggplant from the skillet and place on a baking sheet lined with parchment paper. Brush generously with the miso glaze.Broil (Optional): Broil for 2-3 minutes, or until the glaze is caramelized and bubbly. Watch carefully to avoid burning.Garnish and Serve: Garnish with sesame seeds. Serve warm.
