Red Miso Glazed Eggplant- Crispy Tofu, Thai Basil, Mint
Recipe provided by Executive Chef Michael Williams
Ingredients- Serves 4
Eggplant:
2 Each Baby Eggplant, Japanese preferred, ½” Cubes
2 Tbsp Salt
2 Oz. Tofu, firm, ½” cubes
2 Tbsp Potato Starch (substitute with cornstarch)
2 Tbsp Blended Oil
2 Tsp Garlic Cloves, minced
¼ Each Red Finger Chilies, Thinly Sliced
6 Each Thai Basil, leaves only, chiffonade
4 Each Mint, leaves only, chiffonade
1 Tbsp Crispy Fried Shallots
½ Oz. Cilantro, micro preferred
Sauce:
1 Cup Sake
1 ½ Tsp Chili Paste
1 Cup Mirin (Japanese sweet cooking wine)
1 Oz. White Miso paste
6 Oz. Red Miso paste
2 Oz. Pickling Liquid
Method:
Eggplant:
Cut the ends off of each eggplant. Slice eggplant lengthwise, then cut each half lengthwise. Cut ¼’d eggplant widthwise into ½” cubes. Place cubed eggplant in a perforated pan, top with salt. Refrigerate the eggplant for 30- 40 minutes allowing the salt to pull out the bitter liquids. When ready to cook, wipe off and discard any excess salt. In a small sauce pot of fryer, pre-heat 4 cups of oil. In a small mixing bowl, lightly dredge the cubed tofu with the starch. Fry tofu until crispy, drain and reserve on paper towel until use.
Sauce:
In a small sauce pot, add the sake, reduce to a ¼. Add the remaining ingredients and whisk together thoroughly. Bring sauce to a boil, reduce to a simmer for approx 15 minutes. Adjust seasoning with salt as necessary.
Plate- Up:
Place a medium size sauté pan over medium- high heat. Add oil. Add cubed eggplant, sauté for 5-6 minutes. Add garlic and chilies, sauté for an additional 2 minutes being careful not to brown the garlic. Add the reserved crispy tofu, basil, mint and 4 oz. of sauce or enough to coat the eggplant. Sauté eggplant for an additional minute. Place miso glazed eggplant in the center of the dish. Top with crispy fried shallots and cilantro, serve immediately.
