
Nasu Dengaku
Nasu Dengaku
An irresistible recipe consisting of Tender broiled eggplant slices brushed with a sweet miso glaze.
- 30 mins
- Medium
- Sides
- 4 Servings
Ingredients
Serves 4-6
- 2 aubergine (sliced into 6 rounds)
- A pinch of salt
For Dengaku Miso
- 5 tbsp Yutaka Organic Miso Paste
- 2 tbsp Yutaka Cooking Sake
- 2 tbsp brown sugar
- 1 tbsp Yutaka Mirin
- 2 tbsp water (if needed)
For the garnish
- 2 tbsp Yutaka White Roasted Sesame Seeds
- 10g fresh coriander
Directions
- To make the dengaku miso, combine Yutaka Organic Miso, Yutaka Cooking Sake, brown sugar, Yutaka Mirin in a small saucepan, then simmer on a low heat for 2 mins, mixing with a spatula until it becomes a shiny paste. Add water to balance the saltiness.
- Peel the aubergine in a striped pattern then cut into 3cm thick round slices.
- Cut a cross on both sides of each slice of aubergine. This "hidden cut" helps to cook the aubergine quickly.
- Soak the aubergine in salted water for 10 mins to remove any bitter taste.
- Drain the water and wipe the aubergine with a paper towel.
- Heat at least 5cm of oil in a deep frying pan, add aubergine slices then deep fry until cooked.
- Remove aubergine from the pan and pat with a paper towel to remove excess oil.
- Place the aubergine on a serving plate, then spread the dengaku miso on top of each slice.
- Sprinkle with the sesame seeds and coriander.
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