Nasu Dengaku

Nasu Dengaku is fried egg plant (aubergine) covered with sweet miso sauce. Even if the plain old egg plant isn’t […]

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!