SWEET POTATO DENGAKU
I have so much fun with Japanese fusion dishes. This one is a play off of nasu dengaku – a sweet miso glazed eggplant Japanese tapas/starter dish.
Instead of just using eggplant, turned the dish into a meal with the sweet potato. I also added some crunchy snow pea shoots for volume. The flavors of the sweet miso glaze are still there but I’ve made the eggplant more of a topping than the star.
- Sweet Potato (2)
- Eggplant (1)
- Snow Pea Shoots (Handful)
- Scallions (2)
- Sesame Seeds (1 tbsp)
- Soy Sauce (1 tbsp)
- Miso Paste (2 tbsp)
- Cooking Sake (2 tbsp)
- Honey (1 tbsp)
- Salt + Pepper
- Pre-heat oven to 375 F for the sweet potato.
- Cut the sweet potatoes in half, wrap in foil and place in the oven. Allow the potatoes to bake for about 50 minutes until fork tender.
- Meanwhile, whisk together the soy sauce, miso, sake, and honey until combined.
- Peel the eggplant and cut into cubes. Place in a bowl of salted water and allow to soak.
- Drizzle oil into a sauté pan. Drain the eggplant and add to the pan. Raise the heat to medium, season with salt + pepper and allow to heat through.
- Pour in the sauce you whisked to coat the eggplant.
- Add the snow pea shoots, sauté with the eggplant for a minute. Remove the pan from the heat.
- When the sweet potato is fork tender, remove from the oven (but leave the oven on!).
- Open up the potatoes and fill with the eggplant/snow pea shoot filling.
- Place the sweet potatoes back in the oven to roast for another 15 minutes. Finish off with some sesame seeds and nori.