Miso Dengaku Japanese cooking recipe

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2 aubergines
4 medium courgettes
1 tablespoon sake
1 tablespoon mirin
80 g miso (red or white)

1cut aubergines or courgette into slices 1/2 inch thick.
2soak them in salt water, drain and dry; then brush with a little oil and roast in the oven at 180 C for about 8 – 10 minutes, but be careful not to let them burn.
3The miso paste should be mixed with the saké and mirin. Mix these together and heat gently in a pan, stirring constantly, until smooth. This can be made in advance and left to cool.
4It is then tossed with the vegetable slices before eating.

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