Japanese aubergine with mirin and sesame

Japanese aubergine with mirin and sesame

Nasu dengaku

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Try to get hold of pale thin-skinned purple aubergines from an Asian supermarket if you can, though the regular black-skinned variety will work well. The aubergine is glazed and cooked with a strong, salty mix of miso and mirin, flattering the fleshy aubergine like nothing else on earth. I’ve eaten this dish more than a few times in a well-known Japanese restaurant in London and I think this interpretation of a restaurant classic is spot on.

Ingredients

Quantity Ingredient
2 aubergines
neutral oil, to brush the aubergines
3 level tablespoons miso paste, light or dark
4 tablespoons mirin, (use sherry with a teaspoon of brown sugar if you don’t have mirin)
3 tablespoons sake, (or same quantity of sherry preparation)
1 1/2-2 teaspoons brown sugar
1-2.5cm fresh ginger, finely grated
2 teaspoons sesame seeds, toasted, or use poppy seeds
4-6 spring onions, very finely sliced on an angle
1/2-1 teaspoon chilli flakes, (optional)

Method

  1. Preheat the oven to 180˚C.
  2. Using a vegetable peeler, peel strips of skin off the aubergines, leaving wide stripes. Cut the aubergines in half or into thick 2cm rounds. Score criss-cross marks on the flesh of the aubergine and place them flat in a baking tray. Brush with oil and place them in the hot oven to bake until soft, cooked and golden underneath. In slices this should take about 15 minutes; halves will take a little longer, 20–25 minutes. Remove from the oven and set to one side.
  3. Meanwhile, put the miso, mirin, sake and sugar into a small pan and bring to the boil, then simmer for about 3 minutes until the miso has melted and begun to thicken. Add the grated ginger and stir well, then remove from the heat.
  4. Brush the miso glaze over the cooked aubergine halves or rounds and put the tray back into the oven for 3–5 minutes, until the glaze begins to bubble and caramelize on the aubergines.
  5. Remove from the oven and sprinkle with the sesame seeds, spring onions and chilli flakes, if using. Serve immediately or eat just warm.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again