Today, I attempted for the very first time to make Nasu Dengaku or Miso Aubergine. This is one of my favourite Japanese Aubergine dish. It’s great with white Japanese rice as it has a strong moorish flavour.
I soaked the aubergine in water and salt (as it’s traditionally prepared) and cooked it twice: in the frying pan and oven. I think it’s usually grilled instead but as the Aubergine was so big, I thought it might not cook all the way. Diagonally cutting the Aubergine before cooking is important for this reason as well.
Miso sauce has Mirin (sweetener), Japanese rice cooking wine, miso paste and sugar. Sprinkling it with sesame makes it look really lovely.
I thought it would be a lot more complicated but it was actually pretty simple to make. Next time, I think I will experiment using lighter and milder miso paste like the white ones.
For me, Aubergine like mushrooms are King of the vegetable!
miso vegetarian 