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Miso Glazed Aubergine (Nasu Dengaku) なす田楽

[Recipe レシピ]


Miso Glazed Aubergine/ Eggplant (Nasu Dengaku) なす田楽
Ingredients, aubergine/ eggplant, miso paste, sake, mirin, sugar, white sesame, spring onions
Steps to make Miso Glazed Aubergine/ Eggplant (Nasu Dengaku) なす田楽

Miso Glazed Aubergine (Nasu Dengaku) なす田楽


(2 servings)


1. Halve the aubergine lengthways. Cut around the edges and make deep cuts in the flesh diagonally in a criss-cross pattern, but not through the skin.


(Optional) Make a shallow cut in the bottoms (the skin side) so the bottoms become flat and the aubergine halves can sit.


2. With a good amount of oil, pan fry the flesh side till golden brown on high heat.


3. Flip over and add water to the pan, cover with a lid and cook on medium heat. Keep adding water little by little if needed till the flesh is soft and cooked through.


4. Combine sake (1 tbsp), mirin (1 tbsp), sugar (1 tbsp) and miso paste (2 tbsp). Mix well and apply on top of the aubergine. Grill in the oven for 4 minutes till the miso glaze is caramelised.


Sprinkle white sesame on top. Garnish with spring onion or shiso leaves.


Featured product:


Rectangular plate


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