Embark on a journey of delectable contrasts with our Nasu Dengaku recipe, a sublime Japanese delicacy that's sure to tantalise your taste buds. Delicate slices of eggplant, or aubergine, are transformed into a canvas for a symphony of flavours. Glazed with a luscious miso-based sauce, each bite showcases the marriage of sweet and savoury, mirroring the delightful fusion found in British gastronomy. As you savour this dish, you're transported from the streets of Japan to the heart of a British kitchen, where innovation meets tradition. Nasu Dengaku is a testament to culinary artistry, inviting you to relish its delicate complexity as a captivating appetizer or a memorable side. With every bite, you'll experience the harmonious blend of Japanese charm and British flair, creating a unique and unforgettable taste sensation.
- 2 each Eggplant small
- 2 tbsp Mirin
- 3 tbsp Miso Paste
- 1 tbsp Sugar
- 1 tbsp Sake
- 1 tsp Soy Sauce
- 1 tsp Oil
- 1/8 tsp Sesame seeds
Slice the eggplant in half, then use the a small knife, score the insides.
Mix the miring, miso, sugar, sake, soy to make a slurry.
In a nice hot frypan with a little oil, toast the eggplant until slightly charred.
Remove from fry pan; then line on a baking sheet and baste the eggplant with mixed slurry.
Into the oven at 220 deg C for about 5 minutes; then remove and season with sesame seeds.
- Eggplant not brinjal if possible OR smaller baby brinjal