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.
1 large egg plant
Sesame seeds (optional)
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.
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.
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!