Traditional Savory and Sweet Japanese Dish
Miso Aubergine (Nasu Dengaku) acquired its name from the Japanese Spring rice planting celebrations where dengaku performers play stilt games, whilst various miso dishes are served on pairs of skewers meant to resemble the stilts.
Soft Juicy Aubergine in Japanese Umami Sauce
When slowly fried over a long period and slightly steamed, aubergine becomes extremely soft and tender, soaking up the salty-sweet miso sauce. It works as a lovely side dish, starter or snack in between meals
Recipe: Miso Aubergine (Nasu Dengaku)
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Miso Aubergine (Nasu Dengaku)
Traditional savory and sweet Japanese dish with juicy aubergine in a miso sauce
Servings: 4
Ingredients
- 2 aubergines
- 80g red miso
- 2 tsp mirin
- 1 and 1/2 tbsp sugar
- 2 tbsp water
- Sesame seeds
- Vegetable oil
- Salt
Instructions
- Cut the aubergine into medium-sized cubes and sprinkle with salt. Leave for 10 minutes to sweat. Wash aubergine and pat dry.
- Heat a non-stick frying pan with a good amount of oil. Fry aubergine over medium heat, occasionally adding a splash of water to help soften. When aubergine has collapsed and has a soft juicy texture, it is ready. Drain on kitchen paper to remove excess oil.
- In another small saucepan mix miso, mirin, sugar and water, heat gently being careful not to burn.
- Mix hot miso sauce gently with aubergine pieces and serve sprinkled with sesame seeds.