Aubergine with Dengaku Miso

Published on 11/10/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Aubergine with Dengaku Miso

（なすの田楽味噌）

Dengaku miso is a sweet thick sauce based on miso. It works well with very simple vegetables. There are so many varieties of miso, so make degaku miso sauce with any miso you have, and adjust the sweetness and saltness to your taste.

Ingredients

  • 1 aubergine
  • Cooking oil
  • < for Dengaku miso: easy portion to make at once>
  • 5 tbsp miso
  • 2 tbsp sugar
  • 2 tbsp sake (rice wine)
  • 3 tbsp mirin (cooking sweet sake)
  • 1 tsp liquid honey
  • sesame for finishing touch

Instructions

  1. < Dengaku miso > Add miso, sugar, mirin, and sake to a small cooking pan. Heat at medium, and keep stirring until it bubbles. Turn down to medium low, and keep stirring until it is the consistency of ketchup. Put it in a sterilised jar and keep in the refrigerator. You can store it for about 2 months.
  2. < Aubergine > Cut the aubergine lengthways. Make a striped pattern by peeling alternate 2 cm strips. Score the surface (only one side) Put the aubergines in water for a few minutes, then squeeze out the moisture. Sprinkle a touch of salt on the surface and leave a few minutes, then wipe off any moisture.
  3. Heat a frying pan on a medium heat, add cooking oil and grill the aubergine slightly. At this stage then inside does not need to be cooked completely.
  4. Pour about 1cm of water to cover the bottom of aubergine. Use a lid and steam until the water has almost evaporated. Add a touch of sesame oil from the top, and grill both sides of the aubergines to give them a golden brown colour.
  5. Place the aubergines on a plate, pour the dengaku miso over the top. Sprinkle with some sesame and chopped chives.