Nasu dengaku (miso aubergine)

1. 1

   To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged.

2. 2

   To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.

3. 3

   To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso.

4. 4

   Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain.

5. 5

   Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3-4 minutes in the oven.

6. 6

   Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.