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japanese

Nasu Dengaku with Tofu and Barley Rice

This pan-seared dish pairs firm tofu with cooked barley rice, eggplant and miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
89 g Carbohydrates
23 g Fat
18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g eggplant 65 kcal
  • 170g firm tofu 129 kcal
  • 170g cooked barley rice 221 kcal
  • 26g miso paste 52 kcal
  • 14g mirin 34 kcal
  • 8g soy sauce 6 kcal
  • 8g sugar 31 kcal
  • 12g neutral oil 106 kcal
  • 20g scallions 7 kcal

Cooking instructions

  1. cooked barley rice
    Cook barley rice if not already cooked. Keep warm.
  2. eggplantneutral oil
    Score the eggplant flesh in a crosshatch. Brush with half the oil and roast at 425F until tender, 18-22 minutes.
  3. miso pastemirinsoy saucesugar
    Mix miso paste, sugar, mirin, and soy sauce into a thick glaze.
  4. eggplantfirm tofumiso pasteneutral oil
    Pan-sear tofu in the remaining oil until golden on both sides. Spread miso glaze over eggplant and broil 1-2 minutes until bubbling.
  5. eggplantfirm tofucooked barley ricescallions
    Serve eggplant and tofu over barley rice. Sprinkle scallions on top.

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