Miso Eggplant (Nasu Dengaku)
December 12, 2012 § Leave a comment
Moving quickly on from the fact that I haven’t posted in a while, here is a recipe I’ve wanted to share for ages. Classic, delicious and incidentally vegan, nasu dengaku is one one my favourite dishes to order at Japanese restaurants. I used to make this with a recipe that used egg yolk in the glaze, but it turns out that is absolutely unnecessary.
You can make this with regular fat eggplants, but you will need to cook them for longer before adding the glaze. The eggplant needs to be cooked through or you will be very sad.
Serves 2 (one finger eggplant each)
2 finger (Japanese?) eggplants
2 tablespoons white miso paste
2 tablespoons mirin
3 tablespoons sake or shao xin wine
2 tablespoons raw sugar
spring onion, sliced finely
sesame seeds, lightly toasted
Turn your oven’s grill on to 200°C.
Slice the eggplants longways (I like to leave some of the green caps on, as they look pretty). Put the eggplant sliced side down onto a lined tray and cook for 5 minutes. Turn and cook the other side for another 5 minutes.
Meanwhile, make the glaze in a small pan by putting all the ingredients together and turning heat up until it bubbles and thickens and comes together. Don’t put your finger in this to taste as the sugar makes it HOT.
With a spoon, spread the glaze onto the cut sides of the eggplant generously, put them back under the grill (glaze side up) and cook until the glaze has bubbled and darkened slightly, this should only take a few minutes and you need to stick around to ensure it doesn’t burn. Remove from the grill, allow to cool for a couple of minutes then serve, sprinkled with spring onion and gently toasted sesame seeds. Super delicious as one dish of many or just with some rice and salad.