How to Make Sweet Miso Sauce for Nasu Dengaku (Deep Fried Aubergines)

This is an authentic recipe that I was taught by chef Hitomi Hirose, Sushi Waka restaurant in Camden town.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Makes 2 Prep: 10 min Cook: 10 min

Ingredients

Aubergine 1
Miso (White) 40g
Mirin 40ml
Sugar 40g
Water 2 tbsp
Sesame seeds as required

Method

1
Warm a pan on medium heat and add the miso, mirin and sugar. Whisk gently. When it starts to boil, turn the heat down to low, add the water and whisk again.
2
Turn the heat off and leave it to cool down. As it does so, the sweet miso sauce will become sticky.
3
Cut the aubergine in half lengthways and shave off a thin slice at the bottom of each half so that it lays flat on a plate.
4
Score around the inside edge of the skin and criss cross in the centre - this will make it easier and quicker to cook.
5
Also make thin incisions diagonally on the skin.
6
Deep fry in hot oil 180℃, skin side up for 2 minutes. Turn over and fry for 1 minute.
7
Pierce with a skewer to check it's cooked through then transfer to a serving dish. Spoon the miso sauce on top.
8
Finally, sprinkle with the sesame seeds along the centre to resemble aubergine seeds. You'll love this!

Tips & Note

How to Make Sweet Miso Sauce for Nasu Dengaku (Deep Fried Aubergines)

This is an authentic recipe that I was taught by chef Hitomi Hirose, Sushi Waka restaurant in Camden town.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Makes 2

Prep: 10 min

Cook: 10 min

Ingredients

Aubergine 1
Miso (White) 40g
Mirin 40ml
Sugar 40g
Water 2 tbsp
Sesame seeds as required

How to Make Sweet Miso Sauce for Nasu Dengaku (Deep Fried Aubergines)

Recipe ID :2673 Posted on 12 JUN 2017

Makes 2

Prep 10min
Cook 10min
views 634
printed 1

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This is an authentic recipe that I was taught by chef Hitomi Hirose, Sushi Waka restaurant in Camden town.

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Ingredients

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1
40g
40ml
40g
2 tbsp
as required

Method

Prep
10min
Cook
10min
1
Warm a pan on medium heat and add the miso, mirin and sugar. Whisk gently. When it starts to boil, turn the heat down to low, add the water and whisk again.
2
Turn the heat off and leave it to cool down. As it does so, the sweet miso sauce will become sticky.
3
Cut the aubergine in half lengthways and shave off a thin slice at the bottom of each half so that it lays flat on a plate.
4
Score around the inside edge of the skin and criss cross in the centre - this will make it easier and quicker to cook.
5
Also make thin incisions diagonally on the skin.
6
Deep fry in hot oil 180℃, skin side up for 2 minutes. Turn over and fry for 1 minute.
7
Pierce with a skewer to check it's cooked through then transfer to a serving dish. Spoon the miso sauce on top.
8
Finally, sprinkle with the sesame seeds along the centre to resemble aubergine seeds. You'll love this!
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