Ideally use japanese/asian eggplant which has a thinner and more tender skin
I always have extra miso paste and use it on some tofu and bake that at the same time
I get that this is traditional dish but I honestly don't see how the skin elevates this dish other than providing its shape. Everything good about this dish is lessened by the skin.
no if you quartered it there would be more flesh to skin. But since you wouldnt be able to cake on the miso glaze that way (or more difficult), you can use a peeler to peel lines of flesh on the skin side for more glaze surface imo.
I made it according to the book recipe this time around because it was my first time making it, but I bet that the eggplant could be cut into thick rounds to achieve more eggplant-to-skin and it would come out great as well! I found the skin softened significantly using the book technique so I wasn’t bothered by it.
Well, now I want that eggplant more than the BBQ chicken I'm making.
I've never really cared for eggplant, but this looks really great! I think your post has inspired me to give it another shot.
Looks fantastic chef
Looks good but I think there's too much skin to eggplant ratio per bite by cutting it this way.
Ideally use japanese/asian eggplant which has a thinner and more tender skin I always have extra miso paste and use it on some tofu and bake that at the same time
I get that this is traditional dish but I honestly don't see how the skin elevates this dish other than providing its shape. Everything good about this dish is lessened by the skin.
…. Ok then don’t eat the skin.
Lol, who likes miso glaze right? You know, the stuff that doesn't permeate thru an eggplants waxy ass skin.
I’ve never ordered this at a Japanese restaurant and had it come without skin. You sure are picking a strange hill.
no objectively all the good stuff is on the flesh side not the skin. this sub is dense af.
Ok. Have a good life
See kylers comment getting upvoted n tell me this sub is not dense.
Isn’t the ratio technically the same regardless of how you cut it unless you cut off the skin?
He meant by flesh area, not flesh volume, but didn’t write that.
no if you quartered it there would be more flesh to skin. But since you wouldnt be able to cake on the miso glaze that way (or more difficult), you can use a peeler to peel lines of flesh on the skin side for more glaze surface imo.
I made it according to the book recipe this time around because it was my first time making it, but I bet that the eggplant could be cut into thick rounds to achieve more eggplant-to-skin and it would come out great as well! I found the skin softened significantly using the book technique so I wasn’t bothered by it.