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 2,320
printed 69

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