Nasu Dengaku is fried egg plant (aubergine) covered with sweet miso sauce. Even if the plain old egg plant isn’t one of your favourite vegetables, this delicious dish will surprise you as being packed with flavour. It is great as a side dish, or served as a snack with white rice. This traditional Japanese food is perfect for vegetarians too. We use the miso sauce for a lot of other vegetables during the winter in Japan.
Ingredients
1 large egg plant
2tbs miso
3tbs sugar
2tsp sake
2tsp mirin
Sesame seeds (optional)
Vegetable oil
Step 1
Take a firm egg plant and slice it in half, then slice a slither off the base which will help it to stand up later. Then lay face up in a bowl of water for 10 minutes. Remove, and wipe with a paper towel.
Step 2
Add the mirin, sake, sugar and miso to a pot and meat gently while stirring. Sprinkle some sesame seeds in too if you have them.
Step 3
Drizzle a little oil in a pan over low/medium heat and place the egg plant face down, cover and heat gently for 5 minutes. Then remove the egg plant and slice in a criss-cross pattern. Finally pour the sauce over and serve!
my husband loved his obento with this recipe as his side dish.thanks.have a nice day!
::can you please do a recipe for Agedashi Tofu? it’s my favourite and I can never seem to cook it just right…thank you!
Sure thing Stefanie, I’ll try and do that soon for you
Thanks for a great recipe, mine turned out really well. Why do you float the aubergine in water though? I couldn’t get hold of any sake so used a dry sherry instead- just grand.
It takes away some of the aubergine’s bitterness and makes it a bit more tender
What kind of sugar should i use to make this dish?
Just regular white sugar