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Eggplant Sablefish Gratin with Miso Sauce

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Ingredients (Serves 4)
*4 sablefish fillets
*6 eggplants
*3 Japanese leeks
*100g cheese
*1 1/2 cups milk
*1 1/2 cups fresh cream
*4 tbsp miso
*2 tbsp mirin sweet cooking sake
*olive oil
*3 tbsp butter
*6 tbsp plain flour
*1 1/2 tbsp sugar
*salt & pepper

1 Melt the butter in a frying pan. Add the plain flour and continue stirring.
Make sure it doesn't burn. Add the milk to the pan, gradually, mixing it together.
Bring this to a slow boil and then add the fresh cream.
Add the miso and mix it well. Add the mirin and then the sugar.

2 Born the fish and cut the fillets in half like this.

3 Peel the skin of the eggplant in a striped pattern. Cut it into 2cm diagonal pieces.
Soak them in water and drain well. Cut the Japanese leek into 2cm diagonal pieces.

4 Heat 3 tbsp olive oil in a frying pan and stir-fry the eggplant well. Add the Japanese leek and remove them from the frying pan.

5 Add another tbsp olive oil in the pan and brown the fish fillet.
Sprinkle with salt and pepper.

6 Add the eggplant, Japanese leek and fish to the miso white sauce. Mix it.

7 Put it into a casserole and scatter the cheese on top.

8 Bake in a pre-heated oven for 20 minutes at 200°C.

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