Nasu dengaku – miso aubergine

Scott Hallsworth’s Japanese miso aubergine recipe is an utter delight, with the silky, melting flesh of the aubergine coated generously in an intense den miso sauce, served with tangy pickled mooli. This simple vegetarian recipe is bound to become one you return to again and again – fortunate, then, that any leftover den miso sauce can be stored in the fridge for up to two weeks. This recipe appears in our first ever cookbook, Great British Chefs, available to buy on Amazon.

First published in 2015

Ingredients

Metric

Imperial

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

To serve

Method

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
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
First published in 2015

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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