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Nasu dengaku
Miso-glazed aubergine
Nasu dengaku (なす田楽): grilled aubergine with a sweet miso glaze
Dengaku began in Kyoto as tofu on skewers brushed with miso and grilled at temple festivals; today the aubergine version is a favourite izakaya plate across Japan, best in late summer when Japanese aubergines are at their sweetest. The halves are scored, cooked until the flesh is custard-soft, then spread with a glossy sweet miso and grilled until it bubbles and blisters. The mirin and sake contain alcohol but simmer away in the glaze; the notes give alcohol-free swaps. The usual mistake is grilling the miso before the aubergine is fully soft: it burns while the inside stays spongy. Chef's tip: score the cut side in a deep criss-cross, almost to the skin, so the heat and the glaze both get right in.
- Total time
- 32 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 auberginesmedium, about 250 g each, or 4 slim Japanese ones
- 2 tbsp vegetable oil
For the miso glaze
- 3 tbsp white or blended miso
- 2 tbsp mirincontains alcohol; for alcohol-free use 1 tsp sugar per tbsp, dissolved in 1 tbsp water
- 1 tbsp sakecontains alcohol; for alcohol-free use the same amount of water
- 1 tbsp sugar
To finish
- 1 spring onion (optional)thinly sliced
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Method
0/5 doneStep 1: Heat the grill to high. Halve 2 aubergines lengthways and score the cut sides deeply in a 1 cm criss-cross, stopping just short of the skin.
5 minStep 2: Heat 2 tbsp vegetable oil in a large frying pan over a medium heat and lay the aubergines cut-side down. Fry for 5 minutes until golden, then turn, cover with a lid and cook for 6–8 minutes more, until the flesh is completely soft when pressed.
13 minStep 3: Meanwhile, stir 3 tbsp white or blended miso, 2 tbsp mirin, 1 tbsp sake and 1 tbsp sugar in a small pan over a low heat for 2–3 minutes, until glossy and as thick as ketchup.
3 minStep 4: Put the aubergines cut-side up on a lined tray, spread the glaze evenly over each one, and grill 10 cm from the heat for 2–3 minutes, until the miso bubbles and catches in dark spots. Watch closely: it burns fast.
3 minStep 5: Sprinkle with 1 tsp toasted white sesame seeds and 1 spring onion and serve hot, scooping the flesh from the skin with a spoon.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nasu dengaku take?
- About 32 minutes in total: 10 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
- What can I use instead of sugar?
- Caster sugar, same amount.
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