Recipe
Nasu dengaku: miso-glazed aubergine
The blog's essential recipe: five ingredients, one pan and a glaze for an easy dinner.
Practical guide
Complete method
To make nasu dengaku, halve the aubergines lengthways and score the flesh in a crosshatch pattern without cutting through the skin. Heat a pan with a little oil and brown them cut-side down until tender and coloured, without scorching. Meanwhile, whisk the miso, mirin, ginger and water into a smooth glaze.
Brush the glaze over the aubergines, cover and cook gently for about eight minutes so the miso can season the flesh. Finish with toasted sesame and spring onion. This vegan Japanese miso aubergine makes an easy side dish with steamed rice, tofu or a selection of small plates.
From the kitchen
Ingredients
- 2 aubergines
- 1 tablespoon miso
- 1 teaspoon mirin
- fresh ginger
- toasted sesame
From the kitchen
Method
- 01
Score the aubergines and brown them cut-side down.
- 02
Mix miso, mirin, ginger and two tablespoons of water.
- 03
Brush with the mixture, cover and cook gently for 8 minutes.
- 04
Finish with sesame and spring onion.