We went. We ate. We cooked: Kurobuta’s miso grilled aubergine

Eve O'Sullivan
28 January, 2016

This grilled aubergine, crisp, soft, salty and sweet all in one mouthful, is one of those dishes that we’ve been trying to recreate at home for some time now, with little success. In the end, we decided to down tools and go straight to the source and wrestle the recipe from chef Scott Hallsworth. It sounds oh so simple: the biggest surprise was that it actually kind of is.

Serves 2

500-750ml vegetable oil, for deep frying

1 large, plump dark purple aubergine, peeled and chopped into 7-8 chunks

A handful of walnuts, roughly chopped

Sesame seeds, for sprinkling

Sansho pepper

For the den miso sauce

400g brown miso paste

225g caster sugar

150ml sake

150ml mirin

For the pickled daikon

1/2 daikon, very thinly sliced

1 tablespoon rice wine vinegar

1 teaspoon sugar

A small piece of kombu


Zest of ½ yuzu or lime

First, make the pickled daikon. Heat lay the daikon in a flat, shallow bowl, then mix the vinegar, sugar, kombu, salt and zest together in a small saucepan and cook until the sugar has dissolved. Remove from the heat, then pour over the daikon and allow to cool. Chill for an hour before serving.

Heat the oil in a deep fat fryer or saucepan to 180C, or until a breadcrumb sizzles and turns golden within 30 seconds. Drop the aubergine into the fryer and cook until golden, around 3-4 minutes.

Meanwhile, preheat the oven to 220C/440F/gas mark 6 and make whisk the den miso sauce ingredients together. Drain the aubergine on kitchen paper, transfer to a baking tray then coat in the den miso sauce. Bake until it begins to caramelise, around 10 minutes. You’ll need to watch this carefully.

Once the aubergine is cooked, put on a serving plate, top with walnuts, sesame seeds and sansho pepper then serve with the daikon.

Try Scott’s miso grilled aubergine at Kurobuta at Harvey Nichols.

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