Nasu Dengaku is a tender smokey aubergine dish smothered in a rich miso sauce. The secret to the perfectly cooked aubergine? slightly grill, then steam for a few minutes. Finish off with a sprinkle of fresh parsley – just delicious.
When I was younger I wasn’t a huge fan of miso based dishes, except for miso soup. That all changed a few years ago when my O-ba-chan gave me a traditional Japanese recipe book.
In that book I saw a simple recipe for this miso marinade. I was intrigued by the simplicity of the ingredients and the versatility of the sauce. Tofu, meat, veggies, it can elevate them all!
What is Miso Aubergine/Nasu Dengaku ?
Miso Aubergine, or Nasu Dengaku, is an aubergine glazed and grilled in a savoury miso sauce. The glaze is usually made up of miso, mirin, sake, a bit of salt. I also like to add freshly grated ginger for an extra kick of flavour.
The dish is said to have originated in Aichi Prefecture, in central Japan but it’s popular throughout the country. Miso dengaku refers to the general style of miso-glazed dishes, meaning it can be used on all kinds of proteins and vegetables.
2 Tips for Making Miso Aubergine
- Avoid overcooking the miso. Miso has a delicate flavour and will become harsh and bitter at a high heat. In this recipe, the sauce is cooked at the end on a low heat to preserve the flavour.
- Don’t marinate for too long. I tested a few variations of this recipe and when I left the aubergines to marinate overnight they lost a lot of moisture and became tough to chew. A shorter marinating time results in a better texture and taste in this case!
What to Serve with Miso Aubergine
Slide the aubergine onto a bowl of hot rice and you have yourself a delicious Miso Aubergine rice bowl. If you find rice hard to make, check out my blog post on how to cook rice on a stovetop.
If you want to make a full spread, try serving it alongside a few small plates. This Glossy Japanese Pork and Potato recipe is inspired by my grandma and is a firm favourite. Then maybe some Yuzu Kosho Fried Chicken to satisfy those crispy fried chicken cravings!
Miso Aubergine (Nasu Dengaku)
Ingredients
Ingredients
- 1 aubergine
Marinade/Sauce
- 40 g white miso paste (approx 2 tbsp)
- 1 tbsp sake
- 1 tbsp mirin
- pinch of salt
- 10 g grated ginger
- pinch of sugar (optional)
Garnish (optional)
- parsley
- drizzle of chilli oil
- toasted white sesame seeds
Instructions
- Divide the aubergine into quarters and lightly score the white flesh.
- Combine all the ingredients for the sauce and coat the aubergine. Leave to marinate for 30 minutes.
- Scrape the marinade off the aubergines and set aside for later. Heat the frying pan on a high heat with a good amount of neutral oil, about a teaspoon or two.
- Add the aubergines to the pan, white side down and cook for 2 minutes, or until nicely charred. The same for the other side.
- Flip the aubergine so that the skin is in contact with the pan, add 2-3 tablespoons of water and cover with a lid. Cook for 2-3 minutes, or until fork tender.
- Lower the heat and transfer the aubergines to a plate to rest whilst you make the sauce.
- Add the marinade you reserved earlier to the pan and gently cook until slightly thicker. Pour onto a plate and lay the aubergines on top.
- Garnish with toasted sesame seeds, parsley, and a drizzle of chilli oil. Serve and enjoy!
