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Miso Glazed Fried Aubergine (Nasu Dengaku)



This is an amazing Japanese dish that is one of my all time favourite veggie dishes, we had something similar in the restaurant Saké in Sydney and I have been craving it ever since. I haven't managed to make it as perfect as they did, but I think I came pretty close. The sweet miso glaze complements the pan fried Aubergine perfectly and the sesame seed garnish really gives it a lift. It is also vegan but it will have even the biggest meat eater craving more.


Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 4 people (as a side)


Ingredients


For frying the Aubergines


2 Tablespoons Rapeseed Oil

2 Small Aubergines


For the Miso glaze


3 Tablespoons Miso Paste

1 Tablespoon Mirin

1 Tablespoon Sake (Or Chinese Rice Wine if unavailable)

1 Tablespoon Runny Honey (use a tablespoon of sugar to make it vegetarian/vegan)

1 Tablespoon Soy Sauce


For Garnish


1 Teaspoon Sesame Seeds

1 Spring Onion, finely sliced


Instructions


  1. Slice the Aubergines in half lenghtwise and cut a criss cross pattern in the flesh, taking care not to pierce the skin

  2. Heat the oil on a high heat in a heavy bottomed cast iron pan and add the Aubergines skin side down, fry for 4 - 5 minutes, until starting to blister

  3. Turn over and fry for another 4 - 5 minutes, until browned (but not burned), see the picture below (check that it looks like it is cooked through, a large Aubergine might take a little longer)

  4. While frying, whisk the glaze in a bowl and get the grill warmed up to a high heat

  5. Remove the Aubergines from the pan and place in a roasting tray skin side down

  6. Spoon the glaze mix onto the aubergines and make sure it gets down into the slits you cut earlier

  7. Place under the grill, but not too close, until the glaze mix starts to bubble. It won't take long at all so make sure you watch it carefully so it doesn't burn

  8. Remove from the grill, plate up and garnish with the sesame seeds and spring onions

  9. Serve!






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