Nasu dengaku with garlic bok choy and roasted cashews

This was a fair smash.  I would roast the eggplant longer - I had large eggplants and they needed more time in the oven.  Aside from that 10/10 would cook again and the cashews elicited some beautiful GASPS


MISO ROASTED EGGPLANT:

INGREDIENTS

• 4 medium sized black eggplants
• generous pinch of sea salt flakes
• 2 tablespoons mirin
• 2 tablespoons cooking sake
• 2 tablespoons raw sugar
• 1 tablespoon Shiaoxing wine
• 1 tablespoon sesame oil
• 1 teaspoon finely grated ginger
• 80g white miso paste
• white and black sesame seeds, finely sliced chives, micro herb –  to garnish

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INSTRUCTIONS

1. Pre-heat oven to 200C (convection)/180C (fan-forced).
2. Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
3. Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
4. Place the eggplants cut side up in a shallow rimmed baking tray.
5. Sprinkle with salt and gently rub the salt over the flesh.
6. Rest for 30 minutes.
7. Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
8. Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
9. Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
10. Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
11. Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

How to cook bok choy

1. We want to keep our baby bok choy somewhat intact, so the first thing we want to do is either halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.
2. Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.
3. Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness (I have found that this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
4. Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.                                             Step 1: Preparing the Cashews
5. • 1 cup raw cashews
   • 1 tbsp toasted sesame oil
   • 1 tbsp sriracha hot sauce
   • 1 tbsp agave (or sweetener of choice)
   • 1 tbsp soy sauce (or tamari)
   • 2 tsp raw hemp seeds, optional
   • 2 tsp raw sesame seeds, optional

   Method 

   To start, preheat the oven to 350ºF (175°C).

   To prepare the cashews, in a medium-sized bowl, mix together the sesame oil, sriracha, agave and soy sauce.

   Next, add the hemp, sesame seeds, and cashews to the bowl and thoroughly mix to combine.

   Step 2: Roasting the Cashews

   • 1 tsp lime zest, optional
   • finishing salt (such as fleur de sel), optional

   Method 

   To roast the cashews, pour onto a large baking sheet lined with parchment. Roast the cashews for 10 to 15 minutes, stirring occasionally to ensure they do not burn. The cashews on the outside will likely start to color first, so be sure to carefully stir the nuts so that they cook and color evenly.

   Once done, carefully slide the parchment from the baking tray and add the lime zest, if using. As soon as the nuts are just cool enough to handle, taste for seasoning, adding a touch of salt, if needed.

   Serve the cashews on their own as bar nuts, or use them in salads, such as this Asian Kale & Coconut Salad.

   The cashews will keep for several days, if stored in an airtight container.