Dengaku Nasu – Eggplants with Miso

I recently had Dengaku Nasu at my favourite Isakaya in Tokyo, Aso (あそう) and loved it.

I finally had the chance to try to cook it. I served it with Chicken Teriyaki and japanese rice.

Ingredients:

2 small Eggplants

1 tbsp oil

2 tbsp Mirin

2 tbsp Sake

2 tbsp Sugar

2 tbsp Hatcho Miso (soybean miso, brown color)

1 tbsp Aka Miso (red miso paste)

Sesame seeds.

 

Switch on your oven at 180 °C with air circulation (200°C traditional).

Cut your Eggplants in the length. Then make incision with a small knife to make a grid in the eggplant. This will help the cooking.

Brush them with some oil on the top side and put the in the oven for 30-45 minutes (according to the size).

In the meantime put the remaining of the ingredients in a skillet, mix well and bring to boil. Distribute the mix on the eggplants and sprinkle some sesame seed on top.

Set the oven on grill function (broiler) and leave the eggplants get a nice glaze over 5 minutes.

Leave them to cool for a while, enjoy!

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Grid on the eggplant
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Add the Miso glaze
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Let them cool down a bit
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Ready to serve!
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Dengaku Nasu – Eggplants with Miso

 

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