Just made this after watching this video and like 30 other recipes and came back to this one for Nasu Dengaku. Delicious, wow.. and that marinade can go on anything to add flavor, just superb. Thank you for such a well filmed and easy to follow technique driven recipe! I was craving eggplant and this was the best thing to make with it. Can't wait to cook more of your recipes, super excited!
Fico feliz em saber. Este video tem hoje mais de 15 mil visualizações e recebo muitas mensagens de pessoas que fizeram esta receita e gostaram muito do resultado. Se voce tiver a oportunidade de testar esta receita na brasa voce vai amar muito mais..um beijinho
Hope you enjoy it! About the temperature: You should broil it. Broiling you will expose the food to a direct heat and the taste will remember grilled with charcoal. If your oven don't have the function 'broil', you can turn it to the maximum (240-250 celsius) preheat and keep the eggplant there until have bubbles and the colours is nicely browned. Thank you! Cheers!
@@mallyndab this cooking step will assure that the eggplant inside is fully cooked. You will get an amazing result... smoky, tender and tasty :) a big hug from Germany
Absolutely love this Dengaku dish, as I've just bought a Japanese cookbook and going to cover this recipe myself but through a different cooking method. Great presentation, video & editing, I completely watched and feel inspired. Loved the seasoning and final product. I appreciate the effort gone into this as a TH-camr myself, so keep up the great work. I wish you a happy & prosperous New Year for 2022. James ?;^D
Whenever I go to my favourite Japanese restaurant, I always order this dish. It's delicious, and I'm going to start making it at home as I didn't realise how simple it is to make ^_^
Dear Hana, thank you for stoping by..You can use red miso paste and you can also mix both (red and white). Have fun by trying and let me know :) all the best!
![[Vegan] Glazed Eggplant Bowl "Eel" Kabayaki Donburi | Japanese Recipes](http://i.ytimg.com/vi/TkoizngWcyk/mqdefault.jpg)
Just made this after watching this video and like 30 other recipes and came back to this one for Nasu Dengaku. Delicious, wow.. and that marinade can go on anything to add flavor, just superb. Thank you for such a well filmed and easy to follow technique driven recipe! I was craving eggplant and this was the best thing to make with it. Can't wait to cook more of your recipes, super excited!
Your appreciation means a lot! Thank you for dropping in. Wishing you a fantastic holiday season.
@@marciaoechsner9459 Aw thank you kindly! Wishing you a beautiful and festive holiday season as well :)
Tried it and it was very delicious!
Glad you liked it!!
Wonderful
Thank you. Glad that you liked it 😊
One more for my list...
it is very important not to perforate the skin and be generous with the glaze on top :)
Depois que fiz pela primeira vez, virou um dos meus pratos preferidos :)
Fico feliz em saber. Este video tem hoje mais de 15 mil visualizações e recebo muitas mensagens de pessoas que fizeram esta receita e gostaram muito do resultado. Se voce tiver a oportunidade de testar esta receita na brasa voce vai amar muito mais..um beijinho
Looks great!! Thank you for sharing, I am going to make it today for my family.
Hope you enjoy it! About the temperature: You should broil it. Broiling you will expose the food to a direct heat and the taste will remember grilled with charcoal. If your oven don't have the function 'broil', you can turn it to the maximum (240-250 celsius) preheat and keep the eggplant there until have bubbles and the colours is nicely browned. Thank you! Cheers!
@@marciaoechsner9459 thank you!!
I eat the eggplant skin so good.
I also like the eggplant skin ...uhmmmm
Sieht sehr gut aus, schmeckt sehr lecker, nicht viel Arbeit, sehr sehr gut.
:)
Oh my Krishna, I tried this in a Japanese restarting years ago and I fell IN LOVE. I can’t wait to make this at home 🏠💖💖
Hope you enjoy
@@marciaoechsner9459 I notice you steam yours more than fry it
@@mallyndab this cooking step will assure that the eggplant inside is fully cooked. You will get an amazing result... smoky, tender and tasty :) a big hug from Germany
Absolutely love this Dengaku dish, as I've just bought a Japanese cookbook and going to cover this recipe myself but through a different cooking method. Great presentation, video & editing, I completely watched and feel inspired. Loved the seasoning and final product. I appreciate the effort gone into this as a TH-camr myself, so keep up the great work. I wish you a happy & prosperous New Year for 2022. James ?;^D
Wonderful! Thank you. Hope you enjoy!
Whenever I go to my favourite Japanese restaurant, I always order this dish. It's delicious, and I'm going to start making it at home as I didn't realise how simple it is to make ^_^
@@brandon3872 It is very easy indeed. Let me know how it was :)
Amo berinjela!!!!!
:)
Gosto muito de receitas com berinjela,é um dos vegetais que eu mais gosto.
tambem gosto :)
Not finding readily how to print this recipe is somewhat frustrating. Can something be done about this?
Dear Edgar, send me your email and I can forward it to you. Marcia.oechsner@gmail.com All the best,
Can you use red miso paste instead of white ?
Dear Hana, thank you for stoping by..You can use red miso paste and you can also mix both (red and white). Have fun by trying and let me know :) all the best!