Sweet miso-glazed aubergine

Sweet miso-glazed aubergine

Nasu dengaku

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

So many people I speak to name this absolute classic as one of their favourite Japanese dishes, which makes me very happy. It’s not sexy like sushi, it’s not complicated like ramen, and in fact it is even a little ugly. So I love that people get so excited about it – it’s got none of the pretence or the showiness that Japanese food is often expected to have. It’s just pure, concentrated deliciousness: fudgy aubergine (eggplant) with a profoundly delicious caramelised miso sauce.

So not difficult you’ll wonder why you’ve never made it before

Ingredients

Quantity Ingredient
2 aubergines (eggplants)
oil, for shallow-frying
120-150ml Sweet miso sauce
toasted sesame seeds, to garnish

Method

  1. Cut the aubergines in half lengthways and score the flesh in a diamond pattern, about 5 mm deep (this will help them cook evenly and absorb the glaze).
  2. Pour the oil into a deep frying pan (skillet) to a depth of about 1 cm and heat over a medium heat. Add the aubergines and fry for about 5 minutes on each side, until the flesh has browned and softened and the skin has become glossy and brittle. Carefully remove from the oil and drain well on kitchen paper.
  3. Spoon the sweet miso sauce onto the scored side of each aubergine and place under a hot grill for 5–10 minutes; the glaze should bubble and brown and fuse with the aubergine. Garnish with sesame seeds and serve.
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