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Nasu dengaku – miso aubergine

PT15M

PT1H

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Ingredients

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Aubergine

Pickled mooli

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

Den miso sauce

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

To serve

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Method

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1
To make the pickled mooli, 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 mooli and add to the pickling liquid. Remove from the heat and leave to infuse for 1 hour
  • 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
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. There will be some sauce left over from this recipe, but it’s incredibly versatile and can be used in other dishes. Den miso works particularly well as a marinade for grilled chicken, for example
  • 400g of miso paste
  • 225g of caster sugar
  • 150ml of sake
  • 150ml of mirin
3
Preheat a deep-fryer or deep pan of oil to 180°C and an oven to 220°C/gas mark 7
  • vegetable oil, for deep-frying
4
Cut each aubergine into 7 large chunks and deep-fry until golden brown. Drain on kitchen paper, then place on a baking tray
5
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
6
Arrange the aubergine pieces on serving plates and garnish with the walnuts, sesame seeds and sanshō pepper. Spoon the pickled mooli alongside the aubergine and serve with a wedge of lemon
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Nasu dengaku – miso aubergine

 
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