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 2,641
printed 78

saved 4

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

Share

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!
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
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 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
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
CHEF
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

Comment


Upload your
“I made it!!” photo

Similar Recipe

A simple side salad with a refreshing Japanese flavour.
Vermicelli or maloney, Cucumber, Onion, Cherry tomatoes, Rocket or salad leaves, Salt, Vinegar, Lemon juice, Sugar, Noodle stock concentrated (mentsuyu)
The 3 fresh ingredients combined in a bowl makes a good summer salad.
Cucumber, Takuan (pickled mooli), Umeboshi, Mayonnaise, Chilli powder
KitchenCIB
HOME
This is a really healthy and simple dish which is not hot at all.
Wasabi leaves, Pickled plums, Bonito flakes, Noodle broth (mentsuyu), White sesame seeds
baba-chan
HOME
Looks so good and professional, don't share the recipe with anyone else!
Broccoli, Dashi stock, Egg, Agar powder, Seasonings:, Light soy sauce, Sake, Mirin, Salt
Yukiko
PRO
The sweet miso sauce really gets your appetite going!
Hot cooked rice, Aubergine, Eggs, Flour, Breadcrumbs, Miso (red), Sugar, Mirin, Ginger, Vegetable oil
Mizue
PRO
The creamy sauce is the key point.
Spinach, Taro potato (or yam), Chicken stock, Double cream, Sake (or white wine), Grated ginger, Sea salt, Black pepper
Rose Wine
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.