Sweet Miso Aubergine (Nasu Dengaku) by Sushiwaka Camden Town

Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)
Serves 1 Prep: 15 min Cook: 10 min

Ingredients

Aubergine 1/2
Sesame seeds as required
Vegetable oil as required
【Dengaku miso sauce】
Sugar 100g
White miso 100g
Mirin 100ml

Method

1
Put all the dengaku miso ingredients in a pan on high heat. Stir well.
2
Turn to medium heat when it boils. Keep stirring to that it doesn't burn.
3
Turn the heat off when it's close to boiling again.
4
The aubergine half should be originally cut lengthways. Now slice off the curved dome so that it will stand flat on a plate.
5
Put your knife just inside the peel all the way round the aubergine.This is to prevent it becoming too floppy as it cooks.
6
Score the aubergine in squares.
7
On the opposite skin side, score the aubergine with a few shallow diagonal lines.
8
Heat the vegetable oil 180C in a deep pan. Put in the aubergine, skin side up and fry for 2-2.5 minutes.
9
Turn it over and fry until you can pierce through with a skewer.
10
When the sauce at Step 3 has cooled, it will look sticky like in this photo.
11
Put the fried aubergine on a plate. Pour over the sweet miso dengaku sauce and sprinkle the sesame seeds down the centre to look like aubergine seeds.

Tips & Note

●If you can remember, the ratio of sugar, white miso and mirin for the sweet sauce is 1:1:1.
●Leftover sweet sauce can be kept in the fridge for 1 month, there'll be plenty of recipes you can use this for.

Sweet Miso Aubergine (Nasu Dengaku) by Sushiwaka Camden Town

Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)

Serves 1

Prep: 15 min

Cook: 10 min

Ingredients

Aubergine 1/2
Sesame seeds as required
Vegetable oil as required
【Dengaku miso sauce】
Sugar 100g
White miso 100g
Mirin 100ml

Sweet Miso Aubergine (Nasu Dengaku) by Sushiwaka Camden Town

Recipe ID :1288 Posted on 01 DEC 2015

Serves 1

Prep 15min
Cook 10min
views 3,674
printed 92

saved 4

Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.

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Ingredients

Method

Prep
15min
Cook
10min
1
Put all the dengaku miso ingredients in a pan on high heat. Stir well.
2
Turn to medium heat when it boils. Keep stirring to that it doesn't burn.
3
Turn the heat off when it's close to boiling again.
4
The aubergine half should be originally cut lengthways. Now slice off the curved dome so that it will stand flat on a plate.
5
Put your knife just inside the peel all the way round the aubergine.This is to prevent it becoming too floppy as it cooks.
6
Score the aubergine in squares.
7
On the opposite skin side, score the aubergine with a few shallow diagonal lines.
8
Heat the vegetable oil 180C in a deep pan. Put in the aubergine, skin side up and fry for 2-2.5 minutes.
9
Turn it over and fry until you can pierce through with a skewer.
10
When the sauce at Step 3 has cooled, it will look sticky like in this photo.
11
Put the fried aubergine on a plate. Pour over the sweet miso dengaku sauce and sprinkle the sesame seeds down the centre to look like aubergine seeds.

Tips & Note

●If you can remember, the ratio of sugar, white miso and mirin for the sweet sauce is 1:1:1.
●Leftover sweet sauce can be kept in the fridge for 1 month, there'll be plenty of recipes you can use this for.

CHEF
Sushiwaka-London
I’ve got 5 recipes!
広瀬 仁美  Hitomi Hirose
SUSHIWAKA-LONDON
Step into my kitchen!
Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.
Aubergine, Sesame seeds, Vegetable oil, 【Dengaku miso sauce】, Sugar, White miso, Mirin
CHEF
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
CHEF
This is aubergine Namban-Zuke Sushi Waka style!
Aubergine, Spring onions, Vegetable oil for frying, Home made Ponzu sauce:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon, Sambai-Zu vinegar:, Vinegar, Sugar, Cayenne pepper
CHEF
Such a useful and versatile sauce.
Ponzu vinegar:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon wedge, Sambai-zu:, Vinegar, Mirin or sugar, Chilli powder (optional)
CHEF
This will last for a whole month in the fridge, so make a good quantity and keep for future use.
Sugar, White miso (without dashi), Mirin
CHEF

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