itsu Glazed Miso Aubergine Frozen Side Dish 330g

Chunky aubergine bites with sweet & sticky miso. Cooks in 9 mins. Serve with rice, stir-fry noodles or greens.

Glazed Miso'aubergine [ nasu dengaku ] is a culinary delight enjoyed all over Japan. At the heart of delicious Miso'aubergine is the glaze. To make ours we blend mirin, rice vinegar, and sesame with white miso paste. During cooking, the glaze infuses & perfectly balances the aubergine with sweet & savoury umami flavour. Enjoy Miso'aubergine on its own, with rice, or as a side dish with meat or fish. You can even stir it into noodles.

Size: 330g

Ingredients: Aubergine (72%), Miso Sauce (14%) (White Miso [ Water, Soya Beans, Rice, Salt, Alcohol ], Sugar, Mirin [ Water, Rice, Alcohol ], Water, Rice Vinegar, White Sesame Seeds, Black Sesame Seeds), Soya Bean Oil, Water, Salt

Allergy Advice: For allergens, see ingredients in bold. May Contain Celery; May Contain Cereals Containing Gluten; May Contain Molluscs; May Contain Wheat; May contain Celery, Cereals containing Gluten (Wheat) and Mollusc....Prepared to a vegan recipe. Not suitable for those with a Mollusc allergy.

Nutrition

Cooking Instructions: Serve & enjoy. For guidance only, cooking appliances will vary. Please ensure the Miso'aubergine is cooked until piping hot. Do not re-heat once cooked.

Pan Cook (recommended) - 9 mins

• Place miso sauce sachet into a bowl of hot water to thaw.
• Preheat a frying pan on a medium heat and add the aubergine (no need to add any additional oil).
• Cook for 8 mins, stirring occasionally until the aubergine is golden and caramelised (a white coating may appear on the aubergine whilst cooking and will melt away as it heats).
• Remove the pan from heat, pour the miso sauce over and stir through for a further 1 min.

Oven Cook - 17 mins

• Preheat oven to 200°C fan.
• Place miso sauce sachet into a bowl of hot water to thaw.
• Evenly spread the aubergine on a lined baking tray.
• Place the tray in the centre of the oven & cook for 15 mins.
• Remove from the oven.
• Pour the miso sauce over the aubergine and mix to coat evenly.
• Return to the oven for a further 2 mins.

Storage: Keep frozen -18°C. Do not re-freeze.

Serving Suggestions:

• On its own
• With roasted salmon & salad
• With noodles / rice

Country of Origin: China

Recycling: Whole Packaging (Blank), recyclable