Miso Eggplant (Nasu Dengaku)
Ingredients
- 4 pcEggplant (aubergine) (halved)
- 6 tbspMiso (smooth paste)
- 4 tbspmirin
- 2 tbspSake or rice alcohol
- 2 tbspWhite sugar
- 60 mlSunflower oil
- 2 pinchSesame seed (for garnish)
Method
Tender flesh that scoops away from the skin, topped with a glossy, lacquered glaze. The savory umami of caramelized miso balances the sweetness of the softened eggplant.
- 1
Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern with the tip of a knife, being careful not to pierce the skin.
- 2
Heat oil in a pan. Place eggplants flesh-side down. Cook over medium heat until the flesh is golden and feels soft when pressed.
- 3
In a small saucepan, combine miso, mirin, sake, and sugar. Heat gently, stirring until the sauce thickens and coats the back of a spoon.
- 4
Spread the miso mixture generously over the eggplant flesh. Place under the oven grill for 2 to 3 minutes until the glaze bubbles and starts to brown.
Frequently asked questions
How do you get this dish right?
- Scoring is key: it allows heat to penetrate and the sauce to seep into the heart of the flesh.
- Do not press down on the eggplant while frying to maintain its structure.
- If the miso is too thick, thin it out with a few drops of hot water.
How long does this dish keep?
Eat immediately to enjoy the contrast between heat and tenderness. Does not store well once cold.
