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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
Total Time30 minutes
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.