Japanese Chef Shows Off Steamed Eggplant Dish Using Miso, Grapes Perfect for Hot Weather
For a refreshing summer dish, Yoshihisa Akiyama, executive chef of a Japanese cuisine restaurant, proposes a chilled “dengaku” featuring steamed round eggplant topped with grapes lightly mixed with white miso. Its cool taste and vibrant appearance make it ideal for summer.
Japanese chef Yoshihisa Akiyama suggests a chilled "dengaku" dish for hot summer days. This dish features steamed eggplant topped with grapes lightly mixed with white miso. Dengaku typically refers to a dish where miso is spread on tofu or vegetables and grilled, but Akiyama's version uses steaming to keep the dish light and refreshing.
The recipe calls for plump round eggplants, which have a firmer texture than long eggplants. To prepare, remove the stem and skin, soak the eggplant in salted water, then cut it lengthwise into eight wedges and round off the edges. Soak again and steam for 8 minutes before chilling. The dish is finished with a mixture of white miso and Delaware grapes, which are peeled and combined with the steamed eggplant.
Toasted cashew nuts and deep-fried tofu are added for crunch, and yuzukosho pepper paste provides a spicy finish. This visually appealing and flavorful dish pairs well with cold white wine, champagne, or a highball, making it perfect for entertaining guests on hot summer days.
Written by urgent.news from The Japan News by The Yomiuri Shimbun's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
