Juicy Eggplant Steak with Zesty Yuzu Miso Sauce
Juicy Eggplant Steak with Zesty Yuzu Miso Sauce
Juicy and Tender Eggplant Steak: A Delightful Dish with Zesty Yuzu Miso Sauce
Introducing a delicious eggplant dish that’s perfect as a side or a sophisticated appetizer! Tender, moist eggplant is pan-seared to perfection and drizzled with a fragrant, umami-rich yuzu miso sauce, creating an incredibly satisfying flavor combination. It’s a versatile dish that pairs wonderfully with main meals or as a delightful accompaniment to drinks.
Main Ingredients- 4 Eggplants (choose large, plump ones)
- A small bunch of scallions, finely chopped (for garnish)
- Olive oil, generous amount (for searing)
- A few pine nuts, toasted (for added nutty flavor)
Zesty Yuzu Miso Sauce- 1.5 Tbsp Miso paste (for rich umami)
- 1 Tbsp Yuzu jam or marmalade (for sweet and fragrant citrus notes)
- 1 Tbsp Lemon juice (for brightness and balance)
- 1 Tbsp Sake (or cooking wine, to remove any gaminess and enhance flavor)
- 1 Tsp Minced garlic (for a subtle pungent kick)
- 1.5 Tbsp Miso paste (for rich umami)
- 1 Tbsp Yuzu jam or marmalade (for sweet and fragrant citrus notes)
- 1 Tbsp Lemon juice (for brightness and balance)
- 1 Tbsp Sake (or cooking wine, to remove any gaminess and enhance flavor)
- 1 Tsp Minced garlic (for a subtle pungent kick)
Cooking Instructions
Step 1
First, thoroughly wash the eggplants and pat them dry. Then, cut each eggplant in half lengthwise. This increases the surface area, allowing the sauce to penetrate better and cook more evenly.
Step 2
On the cut side of each eggplant half, make shallow diagonal scores about 1cm apart. This crosshatching pattern helps the sauce to soak deeper into the eggplant and contributes to a wonderfully tender texture when cooked.
Step 3
Now, let’s prepare the delicious Yuzu Miso Sauce! In a small bowl, combine 1.5 tablespoons of miso paste, 1 tablespoon of yuzu jam, 1 tablespoon of lemon juice, 1 tablespoon of sake, and 1 teaspoon of minced garlic.
Step 4
Mix all the sauce ingredients thoroughly with a spoon or whisk until well combined. Ensure there are no lumps of miso paste for a smooth, flavorful sauce.
Step 5
This is a crucial step for developing the flavor of your eggplant steak! Heat a skillet over medium heat and add a generous amount of olive oil, ensuring it coats the bottom of the pan.
Step 6
Once the pan is hot, place the eggplant halves cut-side down. Sear over medium heat for about 3-4 minutes, until the bottom turns a nice golden brown. The eggplant will start to absorb the oil and soften.
Step 7
When the bottom of the eggplant is nicely browned, reduce the heat to low. Carefully flip the eggplant halves over to the scored side and cook gently.
Step 8
When the eggplant is nearly cooked through, flip it again so the scored side is facing upwards. Now, generously brush the prepared Yuzu Miso Sauce all over the scored surface of the eggplant, ensuring it’s evenly coated.
Step 9
With the sauce applied, cover the pan with a lid and continue to cook on low heat for another 1-2 minutes. This allows the sauce flavors to meld with the eggplant and ensures it becomes extra moist and tender.
Step 10
The dish is ready! Arrange the beautifully cooked eggplant steaks on a serving plate. Garnish generously with the finely chopped scallions and a sprinkle of toasted pine nuts for added color and texture.
Step 11
Serve immediately while warm! You’ll experience a delightful harmony of tender eggplant and the zesty, savory, and slightly sweet yuzu miso sauce. It’s perfect as a main dish or a fantastic accompaniment to your favorite beverage.
Step 12
Cooking Tip: For an even softer eggplant, you can microwave the cut eggplant halves for 1-2 minutes before pan-searing to shorten the cooking time. If you prefer a sweeter sauce, feel free to add a touch of honey or corn syrup to the Yuzu Miso mixture.
