Your Life A to Z Recipe: Thursday, October 9th, 2014: Nuta and Nasu Misoyaki

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Serves 4


8 oz. Sashimi grade tuna (medium fatty)

6 oz. Shiro miso

2 oz. Sugar

4 oz. Vinegar (white)

1 oz. Japanese yellow mustard

2 green onions

1 sudachi (citrus) zest

1 Tsp. seasame seeds


Cut the end of the green onions, then bring a medium sauce pan filled halfway with water to a boil. Place your green onions into the boiling water for 3 minutes.  Place in cold water after to cool them down.  Remove from cold water and gently squeeze to remove excess water. Cut into 3-4 cm pieces then place into the refrigerator to keep cold.

Cut the tuna into 2 cm square pieces. Place in refrigerator until mixing with the sweet miso sauce.

Warm up a small sauce pan and place miso, sugar, vinegar and mustard together and mix until it becomes smooth in the pan. Once it is smooth place into the refrigerator to chill.

In a small mixing bowl place your tuna and sweet miso marinade together and gently mix together. Place into the bottom of a small serving dish or bowl, top with chilled green onions, sprinkle with sesame seeds and sudachi zest.



Nasu Misoyaki

Serves 4


16 oz. Japanese eggplant ( 2 pieces per person)

2 tbsp. Aka miso (red miso)

1 tsp.  Sake

2 tsp.  Sugar

1 tsp.  Mirin

1 stalk green onions (thinly sliced)  

1 cup   cooking oil


Place a small sauce pan on medium heat. Place Aka miso, sake, sugar and mirin into the pan and mix together until smooth. Set aside.  

Place a medium skillet on the stove on medium high heat. Place your cup of cooking oil into the skillet and heat to 350 degrees. Place sliced eggplant into the skillet and cook each side until tender. Set aside on paper towel to remove excess oil.

Use a new skillet on medium heat to place eggplant and miso together and cook for another 6-8 minutes.

Place in serving dish and garnish with sliced green onions and sesame seeds.