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Nasu dengaku – miso aubergine

PT15M

PT1H

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Ingredients

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Aubergine

Den miso sauce

  • 400g of miso paste
  • 225g of caster sugar
  • 150ml of sake
  • 150ml of mirin

Pickled mooli

  • 100g of mooli, peeled
  • 50ml of rice vinegar
  • 10g of sugar
  • 1 sheet of kombu, 5cm long
  • 1 pinch of salt
  • 1 tbsp of yuzu, zest only

To serve

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Method

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1
To make the pickled daikon, bring the vinegar, sugar kombu, salt and yuzu zest to the boil in a medium saucepan and stir until the sugar has dissolved. Thinly slice the daikon and add to the pickling liquid. Remove from the heat and leave to infuse for 1 hour
  • 50ml of rice vinegar
  • 10g of sugar
  • 1 sheet of kombu, 5cm long
  • 1 pinch of salt
  • 1 tbsp of yuzu, zest only
  • 100g of mooli, peeled
2
Meanwhile, make the den miso sauce. Heat the sugar with the sake and mirin until dissolved, then remove the pan from the heat and whisk in the miso paste
  • 225g of caster sugar
  • 150ml of sake
  • 150ml of mirin
  • 400g of miso paste, (brown)
3
Preheat a deep fryer to 180°C and an oven to 220°C/ gas mark 7
4
Cut the aubergine into 7 large chunks and deep fry until golden brown. Drain on kitchen paper, then place on a baking tray. Coat each piece with a generous spoonful of den miso sauce and bake in the oven for 4 minutes, until the miso begins to caramelise
5
Arrange the aubergine pieces on serving plates and garnish with the walnuts, sesame seeds and sanshō pepper. Spoon a little of the pickled mooli alongside the aubergine and serve immediately with a wedge of lemon
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